Andre's Amber Biere De Garde (1 ratings)

All Grain Recipe

Submitted By: TenSpeed2 (Shared)
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Brewer: Brent
Batch Size: 11.00 galStyle: Bière de Garde (24C)
Boil Size: 14.22 galStyle Guide: BJCP 2015
Color: 15.7 SRMEquipment: TenSpeed BrewEasy™ 10 Gallon
Bitterness: 25.5 IBUsBoil Time: 75 min
Est OG: 1.070 (17.1° P)Mash Profile: 10 Speed - RIMS - Single Infusion, Light Body
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Two Stage
ABV: 8.0%Taste Rating: 45.0

Ingredients
Amount Name Type #
12.05 gal 2019 Q4 Saskatoon Water 1
5.02 gal Distilled Water Water 2
15.00 ml Lactic Acid (Mash 60 min) Misc 3
7.00 g Calcium Chloride (Mash 60 min) Misc 4
5.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
0.50 g Potassium Metabisulphite (Mash 0 min) Misc 6
22 lbs 0.74 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 7
4 lbs 6.55 oz Munich Malt (9.0 SRM) Grain 8
1 lbs 3.40 oz Caramunich Malt (56.0 SRM) Grain 9
1 lbs 1.64 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10
4.59 oz Carafa III (525.0 SRM) Grain 11
2.47 oz Northern Brewer [5.1%] - Boil 60 min Hops 12
2.00 Whirlfloc Tablet (Boil 15 min) Misc 13
0.99 oz Mt. Hood [5.6%] - Boil 15 min Hops 14
2.00 tsp Yeast Nutrient (Boil 10 min) Misc 15
12.35 oz Corn Sugar (Dextrose) [Boil for 10 min] [Boil] (0.0 SRM) Sugar 16
0.99 oz Mt. Hood [5.6%] - Boil 5 min Hops 17
1.0 pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast 18

Taste Notes

GOLD MEDAL - Cowtown Yeast Wranglers - February 2020 - Score 45

Notes

Had trouble with the Boil Mode on Controller - Called High Gravity and revised a boil setting (200 to 0). Pitched yeast @ 21.4C - chilled down to 19C in fermention chamber - activity within 6 hours Day 2 - very aggresive airlock (blow off tube) activity Day 3 - raise temp to 19.5C - very active fermentation Day 4 - raise temp to 20C - still active fermentation Day 5 - raise temp to 21C - still active fermentation Day 7 - raise temp to 22C - slowing fermentation Day 8 - raise temp to 22.5C - slow fermentation Day 9 - FG 1.018 - raise temp to 24C - slow bubbles still Day 10 - FG 1.016 - slow bubbles 1 @ 10 seconds. Day 11 - reduce temp to 10C for gelatine addition Day 12 - 10.2C - added 1 tsp gelatine in 250 ml - 65C water - stir to disolve - reduce temp to near 0C Day 14 - kegged to 2 19l corny kegs. Placed in kezzer to force carb @ 30 psi

Ratings

Gold Medal Winner

by TenSpeed2

Scored 45/50

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