RecipeDB - The Guardian

Stuster · 2008-02-10T05:24:32+00:00

Overview Like This Unlike ipb.global.registerReputation( 'rep_post_392', { domLikeStripId: 'like_post_392', app: '', type: '', typeid: '392' }, parseInt('0') ); The Guardian Ale - Bière de Garde All Grain // Edit Delete Brewer's Notes Amber malt was actually Bairds. OG 1067, FG 1012 for 82% attenuation and 7.2% alcohol, 26IBUs according to Beersmith. Mashed at 65°C for 60 minutes. L batch --> Malt & Fermentables % KG Fermentable Yield EBC --> 6.75 kg JWM Export Pilsner 1.5 kg Weyermann Munich I 0.5 kg JWM Wheat Malt 0.3 kg Weyermann Caramunich II 0.3 kg Weyermann Melanoidin 0.2 kg JWM Amber Malt 0.35 kg Demerara Sugar Hops Use --> Time Grams Variety Form AA 75 g Goldings, East Kent (Pellet, 5.0AA%, 60mins) 20 g Strisslespalt (Pellet, 4.0AA%, 15mins) Yeast 2000 ml Wyeast Labs 1007 - German Ale 39L Batch Size Brew Details Original Gravity 1.067 (calc) Final Gravity 1.017 (calc) Bitterness 24.2 IBU Efficiency 84% Alcohol 6.51% Colour 16 EBC Batch Size 39L Fermentation Primary 14 days Secondary 14 days Conditioning 4 days

Thread starter Stuster
Start date 10/2/08

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Stuster

Big mash up

10/2/08

The Guardian

Ale - Bière de Garde
All Grain

Brewer's Notes

Amber malt was actually Bairds. OG 1067, FG 1012 for 82% attenuation and 7.2% alcohol, 26IBUs according to Beersmith. Mashed at 65°C for 60 minutes.

Malt & Fermentables

%	KG	Fermentable
	6.75 kg	JWM Export Pilsner
	1.5 kg	Weyermann Munich I
	0.5 kg	JWM Wheat Malt
	0.3 kg	Weyermann Caramunich II
	0.3 kg	Weyermann Melanoidin
	0.2 kg	JWM Amber Malt
	0.35 kg	Demerara Sugar