Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Biere De Garde 2015 [Biere de Garde]

Biere de Garde – All Grain GONE

Batch Size:

12 gallons

Boil Time:

120 min

Conditioning:

Keg

Brew Date:

December 30, 2015

Statistics

Target OG:

1.080 19.3° P

OG:

1.080 19.3° P

Reading 1:

1.008 2.1° P at 21 days

Reading 2:

1.004 1° P at 45 days

Target FG:

1.008 2.1° P

FG:

1.002 0.5° P

Real Extract:

3.9° P

Attenuation:

97.4% Apparent – 79.8% Real

Color:

18.6 SRM

IBU:

24 Tinseth

BU/GU:

0.3

ABV:

10.4%

ABW:

8.1%

Calories:

253 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
10.50 pounds	German Light Munich Malt	49.1%
9.25 pounds	Belgian Plisen Malt	43.3%
1.50 pounds	Belgian Caravienne Malt	7%
0.13 pounds	German Carafa III De-Husked Malt	0.6%
21.38 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
1.00 pounds	Candi Sugar, Dark
1.00 pounds	Candi Syrup - 90 SRM
2.00 pounds	Sucrose (Table Sugar)

Non-Fermentables

Amount	Non-Fermentable	Time
2 tbsp	5.2 Stabilizer	Mash minutes
2 tablets	Whirlfloc	15 minutes
10 tsp	Yeast Nutrient	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.75 ounces	Magnum	60 min	Bittering	Boil	Pellets	9.0%
1.00 ounces	Hallertauer Mittlefruh	20 min	Flavor	Boil	Pellets	2.5%
2.75 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Bier de Garde	Wyeast	3725	3500 ml

Equipment Profile My Equipment [cegolf]

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

10.0% per hour

Typical Efficiency:

70%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.8 gallons

Loss:

1.5 gallons

Mash Profile Two Step Temperature Mash, Light Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash with a direct heat source to maintain temperature.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	30 min.	122°F	Add 100% of mash water at 129° F / 54° C
2	Saccharification	Temperature	75 min.	150°F	Heat to 150° F / 65.5°C over 15 minutes
3	Mash Out	Temperature	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Water Profile Parker, CO

Calcium:

66.4 ppm

Bicarbonate:

205 ppm

Sulfate:

69.8 ppm

Chloride:

43.5 ppm

Sodium:

54.1 ppm

Magnesium:

9.5 ppm

PH:

5.4

Biere de Garde 2015

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7.1
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	10.6
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	13.2
Post-Boil Amount:	12
Boil Time:	120
OG:	1.080 / 19.3° P
Mash PH:
Boil PH:

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Log: Biere De Garde 2015