Working Title

All Grain Recipe

Submitted By: tlareywi (Shared)
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Brewer: Trystan Larey-Williams
Batch Size: 6.00 galStyle: Bière de Garde (24C)
Boil Size: 7.56 galStyle Guide: BJCP 2015
Color: 11.4 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 24.3 IBUsBoil Time: 60 min
Est OG: 1.076 (18.3° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Two Stage
ABV: 7.7%Taste Rating: 30.0

Amount Name Type #
9.83 gal Seattle, WA Water 1
11 lbs Pilsner (2 row) (Gambrinus) (1.6 SRM) Grain 2
5 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 3
12.00 oz Extra Special (Briess) (130.0 SRM) Grain 4
3.00 g Calcium Chloride (Mash 60 min) Misc 5
1.40 tsp Lactic Acid (Mash 60 min) Misc 6
0.50 oz Cryo - Simcoe [13.6%] - Boil 60 min Hops 7
0.50 oz German Tradition [5.9%] - Boil 60 min Hops 8
1.00 oz Cryo - Loral [1.9%] - Boil 5 min Hops 9
1 pkgs Forbidden Fruit (Wyeast Labs #3463) Yeast 10

Taste Notes

This really turned out quite delightful. This yeast takes a long time to settle out but once it does, it cleans up nicely; albeit not ever entirely clear. Malt balanced nicely with hops. Big nose and palette. Would be contest worthy if it fit style parameters better. May do ok entered as a tripple. Really not sure what I would change; maybe just go bigger; more Vienna or Munich and more finishing hops at knockout.


So, underpitched yeast by quite a bit according to tools. Attempted to compensate via adequte O2 and yeast nutrient additions to boil. Also planning to keep fermentation temps out of higher ranges. Don’t have quite enough time to step the starter again.
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