les Deux Anges

All Grain Recipe

Submitted By: dplittle (Shared)
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Brewer: David Little
Batch Size: 10.00 galStyle: Biere de Garde (16D)
Boil Size: 13.82 galStyle Guide: BJCP 2008
Color: 9.3 SRMEquipment: B3 1550
Bitterness: 22.7 IBUsBoil Time: 90 min
Est OG: 1.073 (17.7° P)Mash Profile: Light Body with Mash Out
Est FG: 1.013 SG (3.2° P)Fermentation: My Aging Profile
ABV: 8.0%Taste Rating: 35.0

Amount Name Type #
20.00 gal Atlanta, GA Water 1
32.00 g Calcium Chloride (Mash 60 min) Misc 2
4.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
19 lbs 8.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 5
3 lbs 14.00 oz Munich Malt (9.0 SRM) Grain 6
1 lbs 4.00 oz Aromatic Malt (26.0 SRM) Grain 7
14.00 oz Caravienne Malt (22.0 SRM) Grain 8
4.99 oz Biscuit Malt (23.0 SRM) Grain 9
1.00 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 10
2 lbs Candi Sugar, Clear (0.5 SRM) Sugar 11
0.81 oz Magnum [11.0%] - Boil 60 min Hops 12
2.68 oz Strisslespalt [2.5%] - Boil 20 min Hops 13
1.00 Whirlfloc Tablet (Boil 15 min) Misc 14
2.0 pkgs European Ale (Wyeast Labs #1338) Yeast 15
2.00 tsp Yeast Nutrient (Primary 3 days) Misc 16


Start fermantation at 66 deg F but as fermantation begins to slow raise them one deg F per day to 70 deg F. When finished cold crash and lager three to four weeks. Then cellar for at least three months. Optional yeast: WLP011 European Ale 5/14/2011: smacked the two Wyeast 1338 packs 5/15/2011: made the 3L starter and got the stir plate going 5/17/2011: cold crashed starter 5/21/2011: took starter out of fridge and poured off spent wort. Brought to room temperature, placed back on stir plate and added pint of new wort. By the afternoon the starter was in high kruessen. 5/21/2011: had a little trouble getting to the correct mash temp (analog thermometer much quicker and more reliable) but finally got it to settle down to 149 deg F for 75 minutes. Checked for full conversion and then began to run off to kettle. Since it was a little high and I wanted a very fermentable wort, I skipped the mash out step. 5/21/2011: Only got wort down to 70 deg F but oxygenated for 90 sec and pitched yeast starter. Active fermentation within 12 hours. A little concerned that it started too hot but still within range for yeast. 5/22/2011: Fermenter trying to keep the beer cool but has risen to 74 deg F under active fermentation. 6/4/2011: beer has finished fermenting but still not as attenuated as I would like. Racked to bright tanks and put in cooler to drop clear.

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