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Biere De Vacances II

Biere De Vacances II

Bière de Garde • Partial Mash • 5 gal

Muddy Mo

All-Grain version of a winter holiday ale using Wyeast 3725-PC Biere De Garde. Wyeast 3725 is the primary yeast used by Brasserie Fantome brewery in Soy, Belgium. According to Farmhouse Ales (pg. 145) Fantome ferments their Saison d'Erezee Printemps @ 82 F for primary fermentation. Then they condition or garde it for 6 days @ 37 F.

August 31, 2011 am 09:43am

3.0/5.0 1 rating

Ingredients (Partial Mash, 5 gal)

  • 2 lbs Pilsen Malt; Malteries Franco-Belges

    Pilsen Malt; Malteries Franco-Belges

    Light in color and low in total protein, MFB Pilsen malt is produced from the finest European two-row barley. This malt is extremely well modified and can easily be mashed with a single-temperature infusion.

  • 3 lbs Special Aromatic Malt; Malteries Franco-Belges

    Special Aromatic Malt; Malteries Franco-Belges

    Specially designed for MFB’s Belgian brewers. Selected French 2-row barley undergoes a particular malting process which favors the development of a very pronounced malt aroma. This malt will lend a pleasant aromatic malt taste, reinforced by a soft and mellow mouthfeel.

  • 3 lbs Munich Malt; Malteries Franco-Belges

    Munich Malt; Malteries Franco-Belges

    Made from premium French 2-Row barley, this highly modified malt reinforces the taste, color and mouth-feel of Bock beers, Oktoberfest/Marzen beers and Porters. This malt is popular with MFB's German customers such as Paulaner and Lowenbrau.

  • 1 lbs Caramel Vienna Malt; Malteries Franco-Belges

    Caramel Vienna Malt; Malteries Franco-Belges

    This malt strengthens the color and increases the mellowness of all beer styles while also providing a fine aroma and taste.

  • .25 lbs Kiln Amber Malt; Malteries Franco-Belges

    Kiln Amber Malt; Malteries Franco-Belges

    A softly roasted malt with a light, biscuit taste, this malt can be used in any beer style in which addition color is required.

  • 1 lbs CBW® Pilsen Light Powder (Dry Malt Extract); Briess

    CBW® Pilsen Light Powder (Dry Malt Extract); Briess

    Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess malts and water. It is the lightest pure malted barley extract available and produces a very crisp, clear wort. • CBW® Pilsen Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance.

  • 1 lbs Belgian Candi Syrup; Dark Candi Inc.

    Belgian Candi Syrup; Dark Candi Inc.

    Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.

  • .5 lbs Barley (Pregelatinized Flakes); Briess

    Barley (Pregelatinized Flakes); Briess

    Characteristics & Applications: • Pregelatinized Barley Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Barley Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. • Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. • Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.

  • 1 oz Fuggle - 4.2 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.

  • 1 oz Strisselspalter - 2.3 AA% pellets; boiled 20 min

    Strisselspalter

    French variety related to Hallertauer.

  • 1 ea Ferm-Cap S - (omitted from calculations)

    Ferm-Cap S

    A silica-based emulsion with the ability to increase fermentation capacity and improve hop utilization with no negative effect on final beer head stability. Can reduce required fermenter head space from 20% to about 5%. Product is removed from the beer on yeast cells and tank walls.

  • 1 mg Yeast Nutrient (AKA Fermax) - (omitted from calculations)

    Yeast Nutrient (AKA Fermax)

    Helps yeast stay active during fermentation

  • Wyeast 3522 Belgian Ardennes™

    Wyeast 3522 Belgian Ardennes™

    One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character.

Notes

Increased the Apparent Attenuation % for the Wyeast 3725-PC & Efficiency % for a 120 min Mash w/ batch sparge. + 90 min single step infusion mash to increase efficiency. + Target mash @ 149 - 50F to keep it dry. + Single batch sparge + 90 min boil to clear out any DMS from Pilsen malt. + Aerate like hell & pitch @ 70F. + Place carboy in swamp cooler then let the temp go where it will. + After fermentation completes, cold crash @ 40 for one week. + Bring up to room temp, bottle w/ priming sugar. + Condition @ 72 - 74 degrees for 4 weeks. + Put in fridge at least 2 weeks before holiday.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: D - Bière de Garde

Range for this Style
Original Gravity: 1.064 1.060 - 1.080
Terminal Gravity: 1.001 1.008 - 1.016
Color: 16.4 SRM 6 - 19
Alcohol: 8.3% ABV 6% - 8.5%
Bitterness: 24.4 IBU 18 - 28

Discussion

danryankc

Looks great

2011-09-25 4:10am

With the added sugar, it should dry out nicely, and the barley should give it some mouthfeel. Good luck with it!

Muddy Mo

Overshot mash temp target just a bit.

2011-09-26 12:06am

9.75 lbs of grain is pushing the limits of our BIAB set-up. Ten minutes after dough-in with 3 gallons of water, the temp had not reached 148F. Added some boiling water, but no dice. So, we put the kettle back on the stove and got the temp up to 155. Extended mash time for about 105 minutes. Pre-boil gravity was 1.059 (before candi sugar addition). Post boil gravity for 4.75 gal was 1.064.

Muddy Mo

Thanks for the feedback, Dan

2011-09-26 12:22am

I hope the higher mash temp doesn't counteract the sugar!

Muddy Mo

Issue with yeast makes it difficult to rate

2011-12-25 4:49am

The process I used to make a starter from the nine month old Wyeast 3725 slap pack was flawed. I started with a 2L batch, which was much too large. This result was stressed out yeast and some fusel alcohol flavors. There is also very little sweetness, which might be the mash temp,very high attenuation or the recipe itself. The good news is that the the cold crashing did not prevent the beer from carbonating and it came out crystal clear.

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