Ray_Mills
The Old Man of Brew
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
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
