Biere de Garde – All Grain GONE

Statistics

Malts and Grains

Amount Malt/Grain %
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 AA
1.75 ounces Magnum 60 min 9.0%
1.00 ounces Hallertauer Mittlefruh 20 min 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]

Mash Profile Two Step Temperature Mash, Light Bodied Beer

Notes:

Mash with a direct heat source to maintain temperature.

Mash Steps

# Name Time Temp. Description
1 Protein Rest 30 min. 122°F

Add 100% of mash water at 129° F / 54° C

2 Saccharification 75 min. 150°F

Heat to 150° F / 65.5°C over 15 minutes

3 Mash Out 10 min. 168°F

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

Water Profile Parker, CO

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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