Z_Biere de Ferme 
All Grain Recipe
Submitted By: omahawk (Shared)
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| Batch Size: 5.40 gal | Style: Bière de Garde (24C) |
| Boil Size: 6.94 gal | Style Guide: BJCP 2015 |
| Color: 14.4 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 27.7 IBUs | Boil 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.This Recipe Has Not Been Rated
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