Biere de Garde – All Grain GONE


General Info

This is a slight deviation from the typical recipe I've used in the past.  The yeast, however, is the same.  The Wyeast package I used was exactly 1 year old, so I knew it would need some special care. I built it up over about 3 weeks to get it healthy again using a small 500 mL starter, then stepped it up to 1000, 1500, and eventually almost 2L by the time I brewed.  

Malts and Grains

Amount Malt/Grain %
18.00 pounds Belgian Munich Malt 60%
10.00 pounds Belgian Plisen Malt 33.3%
2.00 pounds Belgian Caravienne Malt 6.7%
30.00 pounds Total Grain Weight 100%


Amount Adjunct
2.00 pounds Candi Sugar, Clear
1.00 pounds Dextrose (Corn Sugar)


Amount Non-Fermentable Time
4 tbs Yeast Nutrient 15 minutes
2 tablets Whirlfloc 15 minutes


Amount Hop Time AA
1.75 ounces Magnum 60 min 10.0%
1.50 ounces Styrian Golding 20 min 5.2%
3.25 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Bier de Garde Wyeast 3725 1500 ml

Equipment Profile My Equipment [cegolf]

Mash Profile Single Step Temperature Mash, Light Bodied Beer


Mash with a direct heat source to maintain temperature.

Mash Steps

# Name Time Temp. Description
1 Saccharification 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

2 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile Parker, CO

Special Procedures

Started fermentation at 64F and gradually raised it 1F per day until it reached 71F (1 week).  Fermentation was steady and continued for another 2 weeks before transferring to secondary.  Gravity was 1.014, so I'll let it rest here for a day or two to let it hopefully finish out, then I'll slowly lower the temperature to start lagering.  

Fermentation and Aging

21 days @ 70° F
7 days @ 70° F
0 days @ ° F
21 days @ 40° F
28 days @ 52° F

Biere de Garde 2012

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 10    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 9.6    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 13.2    
Post-Boil Amount: 12    
Boil Time: 90    
OG: 1.074 / 18° P    
Mash PH:      
Boil PH:      

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