Biere De Garde

[bconnery]

I'm planning on knocking this out on the weekend.
After tasting one the other night and reading about the style I thought that the spicy sweetness of Rye would work well in this style.
Comments those who have made / tried them?

Yeast is likely to be Wy3522 and a culture from the bottle of the French Millicaus (sp?) that inspired this.
Not necessarily the best choices but I'm a bit limited in stocks.
Otherwise t58 will be my backup dry choice.

I'm thinking that the Golden Syrup pushes it more to just being a dark belgian, which won't be the end of the world, but the reading I did suggested some had sugar, and some didn't...
I was also thinking about adding a little Rye, in addition to the Caramel Rye...

Style: Biere de Garde
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 33.00 L
Estimated OG: 1.070 SG
Estimated Color: 27.8 EBC
Estimated IBU: 25.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
200.00 gm Lyle's Golden Syrup (3.9 EBC) Extract 3.15 %
2800.00 gm Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 44.09 %
1500.00 gm Munich I (Weyermann) (14.0 EBC) Grain 23.62 %
1200.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 18.90 %
250.00 gm Caramel Rye (Weyermann) (69.0 EBC) Grain 3.94 %
250.00 gm Melanoidin (Weyermann) (70.0 EBC) Grain 3.94 %
150.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 2.36 %
25.00 gm Northern Brewer [6.60 %] (60 min) Hops 20.3 IBU
30.00 gm NZ Styrian Goldings [4.40 %] (10 min) Hops 5.3 IBU

 

[neonmeate]

rye would be excellent in bdg i think.
what the hell is millicaus? never heard of it.
go for a neutral/fruity rather than phenolic/spicy yeast - 3522 might be a bit phenolic.not to say that it wont be a nice beer, just not really bdgish.

i have made a few of these, about the best was the gavroche clone i did a few months back. here it is

Recipe Overview
Wort Volume Before Boil: 23.00 l Wort Volume After Boil: 20.00 l
Volume Transferred: 20.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.00 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.053 SG Expected OG: 1.074 SG
Expected FG: 1.010 SG Apparent Attenuation: 80.0 %
Expected ABV: 8.5 % Expected ABW: 6.3 %
Expected IBU (using Tinseth): 35.3 IBU Expected Color: 11.5 SRM
Mash Efficiency: 78.0 % Approx Color:
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
Ingredient Amount % When
German Dark Munich Malt 4.00 kg 70.2 % In Mash/Steeped
German Pilsner Malt 1.00 kg 17.5 % In Mash/Steeped
Sugar - light Muscovado 0.50 kg 8.8 % Start Of Boil
Sugar - White Sugar/Sucrose 0.20 kg 3.5 % Start Of Boil


Hops
Variety Alpha Amount Form When
German Brewers Gold 5.0 60 g Pelletized Hops 60 Min From End

Yeast
White Labs WLP530-Abbey Ale

 

[goatherder]

That's a pretty complex grain bill. From what I've read on the subject, simple is good.

 

[Stuster]

I'm with neonmeate, a cleaner yeast would be better IMO. The beer is malt-driven. I made a Biere de Garde for a previous case swap with 1007 and a Biere de Mars that was nice with the same yeast. That said, if that's what you've got, it'll probably make a nice beer as well.

I think the Golden Syrup might be interesting, but with all the other things going on it might be good to stick with just plain sugar. I think the rye is a good idea. Maybe some malted rye as well if you've got it.

 

[bconnery]

I'm with neonmeate, a cleaner yeast would be better IMO. The beer is malt-driven. I made a Biere de Garde for a previous case swap with 1007 and a Biere de Mars that was nice with the same yeast. That said, if that's what you've got, it'll probably make a nice beer as well.

I think the Golden Syrup might be interesting, but with all the other things going on it might be good to stick with just plain sugar. I think the rye is a good idea. Maybe some malted rye as well if you've got it.

Is malted rye just the plain rye? I was thinking about that too.
The golden syrup I may drop. From what I read some go for sugar and some don't so I'll see.

I was hoping to use Nottingham, which is what I have used in the past in place of 1007 but it turns out I am all out. I might use my 3522 but keep the temp at the lower end of what it recommends, which should reduce the flavours. We will see.

This is the Milliacus.Very nice I thought. Less sugary than others I had tried. Much more earthy malt flavours.

 

[neonmeate]

This is the Milliacus.Very nice I thought. Less sugary than others I had tried. Much more earthy malt flavours.

wow never seen that around. hope it turns up in sydney.

 

[Stuster]

Is malted rye just the plain rye? I was thinking about that too.

Not sure what you mean by plain rye, but malted rye is nice. If you can't get that (and it's not that available) then flaked rye is ok if not quite the same. Or just go with what you have, should make a good beer. :beer:

 

[bconnery]

Not sure what you mean by plain rye, but malted rye is nice. If you can't get that (and it's not that available) then flaked rye is ok if not quite the same. Or just go with what you have, should make a good beer. :beer:

It will be malted. I bought Caramel Rye and Rye from Craftbrewer. I wasn't sure if there was an unmalted version.
I don't have flaked...
I'll switch something around or else add the Rye in preference to the sugar perhaps.

Time will tell.

Cheers peoples

 

[bconnery]

Grain is all measured out so here is what it is going to be...

I know the yeast combo looks a little odd but beersmith won't let you indicate half packages, at least at the settings I have. Basically I have split my wyeast pack and will use US05 as well, a nice neutral yeast, but have some of the 3522 and the bottle yeast in there for a little character. Odd and complex, and very difficult to replicate if it turns out great, but I like to do things differently anyway
It will ferment at around 17-18C so the belgian character should be fairly muted anyway.

Batch Size: 20.00 L
Boil Size: 33.00 L
Estimated OG: 1.067 SG
Estimated Color: 27.2 EBC
Estimated IBU: 26.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2800.00 gm Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 44.98 %
1300.00 gm Munich I (Weyermann) (14.0 EBC) Grain 20.88 %
1100.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 17.67 %
400.00 gm Rye Malt (Weyermann) (5.9 EBC) Grain 6.43 %
250.00 gm Caramel Rye (Weyermann) (69.0 EBC) Grain 4.02 %
225.00 gm Melanoidin (Weyermann) (70.0 EBC) Grain 3.61 %
150.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 2.41 %
25.00 gm Northern Brewer [6.60 %] (60 min) Hops 20.7 IBU
30.00 gm NZ Styrian Goldings [4.40 %] (10 min) Hops 5.4 IBU
1 Pkgs Milliacus Bottle Yeast Yeast-Ale
1 Pkgs SafAle American Ale (US56) (DCL Yeast #S-0Yeast-Ale
1 Pkgs Belgian Ardennes (Wyeast Labs #3522) [StarYeast-Wheat

 

[neonmeate]

looks tasty to me!