Z_Biere de Ferme

All Grain Recipe

Submitted By: omahawk (Shared)
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Batch Size: 5.40 galStyle: Bière de Garde (24C)
Boil Size: 6.94 galStyle Guide: BJCP 2015
Color: 14.4 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 27.7 IBUsBoil Time: 60 min
Est OG: 1.066 (16.1° P)Mash Profile: Single Infusion, 60 min @151F
Est FG: 1.015 SG (3.8° P)Fermentation: Primary Only Fermentation
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
8.00 oz Special Roast (50.0 SRM) Grain 2
3 lbs Borlander Munich Malt (Briess) (10.0 SRM) Grain 3
4.00 oz Acid Malt (3.0 SRM) Grain 4
2.40 oz Wheat, Roasted (425.0 SRM) Grain 5
8.00 oz Caramunich II (Weyermann) (63.0 SRM) Grain 6
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 7
1.00 oz Perle, U.S. [8.9%] - Boil 60 min Hops 8
1.00 oz Hallertauer Mittelfrueh [4.0%] - Boil 5 min Hops 9
1.0 pkgs European Ale (White Labs #WLP011) Yeast 10

Taste Notes

Not my favorite. Clash between deep malt and hops.

Notes

1.5 t CaCl, 0.5 t gypsum. Pitched a pure pitch white Labs German Ale/Kolsch at 20 hours, due to limited slow yeast activity. Assume that European Ale had already started. Fermentation at 60-61. Moved to HVAC room on Day 3 to raised temp up to 75. Fermentation appeared to finish by Day 6, measured at 1.009. Taste was still green, a little tart. Kegged on February 18. Used gelatin in the fermenter about 24 hours prior to kegging.

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