Biere de Garde – All Grain GONE



Pitched yeast at 74°F - climbed to 80°F by the end of the first full day of fermentation.

OG was without the added sugar. Added turbinado sugar 2 days after fermentation began.

Malts and Grains

Amount Malt/Grain %
20.50 pounds German Pilsen Malt (2-Row) 78.5%
4.00 pounds German Light Munich Malt 15.3%
1.50 pounds Belgian Caravienne Malt 5.7%
0.13 pounds American Black Patent 0.5%
26.13 pounds Total Grain Weight 100%


Amount Hop Time AA
3.00 ounces Willamette 60 min 4.5%
3.00 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Canadian/Belgian Wyeast 3864 3000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun


Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out


Mash profile for most well-modified malts.

Mash Steps

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

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

Water Profile London, England


  • Add yeast at 66 degrees and maintain the temperature until fermentation is active. Raise the temperature 1 degree every day until it reaches 70. Finish fermentation at that temperature.
  • Lager and cellar for 35-60 days.
  • Alternative yeast: Wyeast Bier de Garde (3725).

Fermentation and Aging

14 days @ 68° F
60 days @ 32° F

Fetchez la Vache

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 8.7    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 7.8    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.070 / 17.1° P    
Mash PH:      
Boil PH:      

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