Biere De Garde

[THE DRUNK ARAB]

Had a go at brewing a Biere de garde yesterday. Very hard to pinpoint what it is that makes this style as I have only ever tried one commercial Biere de garde (CH'TI Ambree) and Graham Sanders' Trois Monts clone.
I took 2 litres of the first runnings and boiled it down to 500mls to simulate some caramelisation you would get from a 90-120minute boil.
From research I have done on this style i am fermenting with a lager yeast(Wyeast 2308) at 16C which seems to be what they do. Anyway, it will be interesting to see how it turns out.
I was aiming for 18 litres but ended up with 16.5.
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Beer de Gong
Brew Type: All Grain Date: 9/11/04
Style: Biere de Garde Brewer: Mark Rasheed
Batch Size: 16.50 L Assistant Brewer:
Boil Volume: 23.00 L Boil Time: 60 min
Equipment: My Equipment Brewhouse Efficiency: 68.0 %


Ingredients Amount Item Type % or IBU
4.00 kg Pale Malt (4 SRM) Grain 69.6 %
0.60 kg Weyermann Munich I (8 SRM) Grain 10.4 %
0.43 kg Vienna Malt (4 SRM) Grain 7.5 %
0.35 kg Weyermann Caramunich II (63 SRM) Grain 6.1 %
0.20 kg Wheat Malt, Ger (2 SRM) Grain 3.5 %
0.10 kg Weyermann Melanoidin (36 SRM) Grain 1.7 %
0.07 kg Weyermann Caraaroma (178 SRM) Grain 1.2 %
16.00 gm Northern Brewer [10.0%] (60 min) (First Wort Hop) Hops 31.4 IBU
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager

Beer Profile Estimated Original Gravity: 1.074 SG (1.060-1.080 SG) Measured Original Gravity: 1.074 SG
Estimated Final Gravity: 1.017 SG (1.014-1.022 SG) Measured Final Gravity: 1.0? SG
Estimated Color: 16 SRM (5-18 SRM) Color [Color]
Bitterness: 31.4 IBU (20.0-35.0 IBU) Alpha Acid Units: 1.3 AAU
Estimated Alcohol by Volume: 7.4 % (4.5-8.0 %) Actual Alcohol by Volume: 7.3 %
Actual Calories per 12 oz: 253 cal




Notes
Mash for 60min. @ 67C.
Ran off 2litres of first runnings, boil down to 500mls.
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Anyone else had a go at this style of beer?

C&B
TDA

 

[Jovial_Monk]

Have read a bit about the bier.

Sure about the lager yeast? Think more Grand Cru yeast, and mostly Vienna malt?

Jovial Monk

 

[Ray_Mills]

This is my recipe
I have added a little sugar at the end to lighten the body a bit. Have picked a neutral lager yeast. Hope to make it one day soon.
Might help
Ray

Biere de Garde # 1 2004

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

19-C Belgian & French Ale, Biere de Garde

Min OG: 1.060 Max OG: 1.080
Min IBU: 20 Max IBU: 35
Min Clr: 5 Max Clr: 18 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 7.20
Anticipated OG: 1.077 Plato: 18.58
Anticipated SRM: 11.7
Anticipated IBU: 30.5
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
76.4 5.50 kg. JWM Export Pilsner Australia 1.037 2
6.3 0.45 kg. JWM Caramalt Australia 1.036 28
10.4 0.75 kg. Weyermann Melanoidin Germany 1.037 36
6.9 0.50 kg. Corn Sugar Generic 1.046 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
34.00 g. Hallertauer Tradition Whole 7.00 25.3 60 min.
20.00 g. Spalter Select Pellet 4.50 5.2 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.05 Unit(s)Whirflock Fining 15 Min.(boil)


Yeast
-----

White Labs WLP810 San Fransisco Lager

 

[THE DRUNK ARAB]

Have read a bit about the bier.

Sure about the lager yeast? Think more Grand Cru yeast, and mostly Vienna malt?

Jovial Monk

JM
Well if you look at some of the information available on this style (not that there is a hell of a lot available), lager yeast at ale temps is recommended. However, it is all subjective and it's the end result that counts.
The AABA guidlines do not have a recommendation on yeast. Time will tell.

Ray, that's a shit tin of melanoidin malt in that recipe of yours
Have you used that much in a batch before?

C&B
TDA

 

[Ray_Mills]

Hi
I have found that Melanoidin gives you that nice malt characteristic of a decoction mash without doing a decoction, 10% is not over the top.
Cheers

 

[THE DRUNK ARAB]

Racked this beer from primary to CC in fridge last night. Gravity was down to 1013 so this makes it 8% ABV . My strongest beer yet. On tasting it I reckon it needs some time to come together, but that is the idea of the style. I will bottle it in a month and keep it for a while before tasting. :lol:

C&B
TDA

 

[jagerbrau]

hi any follow up info on how this brew went

 

[THE DRUNK ARAB]

I was more than happy with my first attempt at a BDG. My last bottle was finished 2 weeks ago and it was still a very malty drop.

PM sent jagerbrau.
BTW, I work at Mawson Lakes so perhaps we should catch up?

C&B
TDA