Biere de Garde
Moderator: Officers
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- Homebrewer
- Posts: 50
- Joined: Sat Jan 20, 2007 7:30 pm
- Location: Topeka
Biere de Garde
Hello everyone this is a recipe that I brewed on MLK day. It is a Biere de Noel from farmhouse ales. Its been in the primary for 10 days and still going.
Noel
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 7.00 Wort Size (Gal): 7.00
Total Grain (Lbs): 17.37
Anticipated OG: 1.074 Plato: 17.90
Anticipated SRM: 12.5
Anticipated IBU: 22.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.2 11.50 lbs. Pilsen (2 Row) France 1.039 2
20.2 3.50 lbs. Munich Malt Germany 1.037 8
5.8 1.00 lbs. Turbinado Sugar Generic 1.046 0
4.3 0.75 lbs. CaraMunich 60 France 1.034 60
2.9 0.50 lbs. Wheat Malt America 1.038 2
0.7 0.12 lbs. KilnBlack Malt France 1.030 525
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Fuggle Pellet 4.75 18.2 60 min.
0.75 oz. Hallertauer Pellet 4.00 4.6 20 min.
0.25 oz. Hallertauer Pellet 4.00 0.0 0 min.
0.50 oz. Fuggle Pellet 4.75 0.0 0 min.
Yeast
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WYeast 1338 European Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 16.37
Water Qts: 17.88 - Before Additional Infusions
Water Gal: 4.47 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.09 - Before Additional Infusions
Saccharification Rest Temp : 149 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 5.78 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
I it my OG dead on with about a QT left in the pot. This was the first beer
that I had brewed in a year. I will keep you posted on how it turns out
Gordo
Noel
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 7.00 Wort Size (Gal): 7.00
Total Grain (Lbs): 17.37
Anticipated OG: 1.074 Plato: 17.90
Anticipated SRM: 12.5
Anticipated IBU: 22.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.2 11.50 lbs. Pilsen (2 Row) France 1.039 2
20.2 3.50 lbs. Munich Malt Germany 1.037 8
5.8 1.00 lbs. Turbinado Sugar Generic 1.046 0
4.3 0.75 lbs. CaraMunich 60 France 1.034 60
2.9 0.50 lbs. Wheat Malt America 1.038 2
0.7 0.12 lbs. KilnBlack Malt France 1.030 525
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Fuggle Pellet 4.75 18.2 60 min.
0.75 oz. Hallertauer Pellet 4.00 4.6 20 min.
0.25 oz. Hallertauer Pellet 4.00 0.0 0 min.
0.50 oz. Fuggle Pellet 4.75 0.0 0 min.
Yeast
-----
WYeast 1338 European Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 16.37
Water Qts: 17.88 - Before Additional Infusions
Water Gal: 4.47 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.09 - Before Additional Infusions
Saccharification Rest Temp : 149 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 5.78 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
I it my OG dead on with about a QT left in the pot. This was the first beer
that I had brewed in a year. I will keep you posted on how it turns out
Gordo
BEER!! It's what's for dinner!
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- Homebrewer
- Posts: 50
- Joined: Sat Jan 20, 2007 7:30 pm
- Location: Topeka
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- Homebrewer
- Posts: 50
- Joined: Sat Jan 20, 2007 7:30 pm
- Location: Topeka
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- Homebrewer
- Posts: 50
- Joined: Sat Jan 20, 2007 7:30 pm
- Location: Topeka
- Dale Wheeler
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- Location: Lawrence, KS
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- Homebrewer
- Posts: 50
- Joined: Sat Jan 20, 2007 7:30 pm
- Location: Topeka