My Biere De Garde

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Ray_Mills

The Old Man of Brew
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Hi
Thought I might give away another recipe that I will be brewing soon. Firstly its a single infusion mash so I have added a little Melanoidin malt to make it feel like a decoction. Some Caraaroma for malt aroma and a little wheat for head retention.

The style has spice aroma so I have added Williamette and Spalter hops as part of the addition. The 6 tea bags at the end will add what you guys and girls will have to find out when you use them. Last 15 minutes for the tea bags.

Treating this beer as a Lager, fermenting at 12C for 2 weeks, lager at 2C for 4 weeks.

Biere de Garde # 2 2005

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): 7.08
Anticipated OG: 1.071 Plato: 17.28
Anticipated SRM: 13.6
Anticipated IBU: 27.4
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.4 6.40 kg. JWM Export Pilsner Australia 1.037 2
3.2 0.23 kg. Weyermann Melanoidin Germany 1.037 36
3.2 0.23 kg. Weyermann Caraaroma Germany 1.034 178
3.2 0.23 kg. Hoepfner Wheat Malt Dark Germany 1.039 8

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
32.00 g. Willamette Pellet 4.90 19.1 60 min.
14.00 g. Willamette Pellet 4.90 4.1 15 min.
14.00 g. Spalter Select Pellet 4.50 3.8 15 min.
14.00 g. Tettnanger Tettnang Pellet 4.70 0.3 1 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.10 gm Chamomile tea bags Spice 2 Min.(boil)


Yeast
-----

White Labs WLP920 Old Bavarian Lager


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 7.08
Water Qts: 20.47 - Before Additional Infusions
Water L: 19.37 - Before Additional Infusions

L Water Per kg Grain: 2.74 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 77 Time: 45


Total Mash Volume L: 24.10 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

Cheers
Ray
 

Doc

Doctor's Orders Brewing
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Hey Ray,

You are really keen on the Chamomile tea bags :p
Using them in your Saison and the Bier de Garde.

Beers,
Doc
 

Ray_Mills

The Old Man of Brew
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Yes Doc
Its a taste you and others need to try, it makes the beer nice and dry as well as adding a little spice. I first found out about them on beertools.com.
Been adding them in some kits I have been doing latley just to get the true flavour out
Cheers
Ray
 

warrenlw63

Just a Hoe
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Ray

Sounds nice. :beerbang: Would be a good recipe to employ a little bit of kettle caramelization and maybe some Vienna malt as well.

Most BDGs I've tasted have hints of caramel in the flavour.

Warren -
 

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