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Altered Bier de Garde
Bière de Garde • All Grain • 19.50 L
The first plan was to use a Danstar 3767 Nottingham yeast. However, I bought the Wyeast British Ale yeast several months ago, and I needed to consume it as soon as possible, so that I used it for this recipe. (I still think the original choice of yeast is more appropriate. ) Other than this, I guess the recipe is pretty standard.
October 14, 2010 am 01:27am
3.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 5.21 kg
German 2-row Pils
German 2-row Pils
- 1.36 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.34 kg
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 0.028 kg
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 0.45 kg
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 10 g
Fuggle - 4.8 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 30 g
Willamette - 4.8 AA% whole; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Notes
2 step mashing with a protein rest (for 15 min. at 55-57C). Low temperature mashing at 65-67C for 90 min. Brewed on 10/12/10.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: D - Bière de Garde
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.082 | 1.060 - 1.080 |  |
| Terminal Gravity: | 1.017 | 1.008 - 1.016 | |
| Color: | 13.3 SRM | 6 - 19 | |
| Alcohol: | 8.7% ABV | 6% - 8.5% | |
| Bitterness: | 28.0 IBU | 18 - 28 | |
Discussion
Hum...
2011-12-30 7:41am
Bottled on 12/24/10. The FG was 1.020. I think this beer is too heay on the palate for the style. I do not taste much of a dry finish, which characterize the style. Instead, it leaves a malty after-taste and it is not very pleasant. Changing the yeast to a high-fermenting one (such as Fermentis S-04) may improve the recipe.
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