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Burnt Silage
Bière de Garde • All Grain • 5.46 gal
First all grain beer. I wanted a simple formula, so I could identify any off flavors that could have occurred. I was afraid 2lbs. of peated would be too strong but instead it complemented the other malts. Due to limited equipment I used decoction mashing, and amylase enzyme for insurance.
March 11, 2012 pm 10:42pm
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Ingredients (All Grain, 5.46 gal)
- 6 lbs
Munich 2RS Malt; Castle Malting
Munich 2RS Malt; Castle Malting
Features: Belgian specialty malt of Münich type. Kilned up to 100-105°C. Usage: Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%. Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Pilsen 2RS to produce light colour beers improving the malty flavour and giving a richer colour. Enhances the taste of character beers.
- 2 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- 2 lbs
Peat Smoked Malt
Peat Smoked Malt
Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.
- 1 oz
Perle - 7.5 AA% pellets; boiled 35 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 tsp
Amylase enzyme - (omitted from calculations)
Amylase enzyme
Aids in converting starches into sugar
-
Lallemand 3767 Nottingham
Lallemand 3767 Nottingham
Low concentrations of fruity and estery aromas. Neutral for Ale yeast, allowing for malty profile.
Notes
Used single concoction mashing; 60 min. saccrification rest and 60 min. mash-out. Smoke flavor is less than I feared it would be and it blended well with the Munich and Melanoidin (hard to tell where one malt ended and the other began). I don't think I would have been as successful without the Amylase enzyme.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: D - Bière de Garde
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.060 - 1.080 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.016 | |
| Color: | 13.4 SRM | 6 - 19 | |
| Alcohol: | 6.0% ABV | 6% - 8.5% | |
| Bitterness: | 22.1 IBU | 18 - 28 | |
Discussion
the true final gravity reading
2012-03-13 4:41am
I didn't get a final gravity of 1.009 instead it was 1.013 I tried to make the recipe reflect the outcome, but I am new to the software. the final analysis is as follows: Burnt Silage Recipe Type All Grain Batch Size 5.46 gal Measured Original Gravity 1.055 @ 60 F Corrected Original Gravity 1.055 Measured Terminal Gravity 1.013 @ 60 F Corrected Terminal Gravity 1.013 Mash Efficiency 88.2 % Total Grain/Extract 10.00 lbs Calories (12 fl. oz.) 182.7 6 lbs Munich 2RS Malt; Castle Malting info 2 lbs Melanoidin Malt info 2 lbs Peat Smoked Malt info 1 oz Perle (Pellets, 7.5 �) boiled 35 min. info 1 tsp. Amylase enzyme (not included in calculations) Yeast : Lallemand 3767 Nottingham info Apparent Real Original Extract 13.55 °Plato 13.55 °Plato Attenuation 75.5 % 61.2 % Extract 3.32 °Plato 5.26 °Plato % Weight % Volume Alcohol 4.3 % 5.5 % I also notice that my mash efficiency is high but that is what the software produced given the variables. I did use a decoction mash method and that may be why I achieved the efficiency, also I let the grain soak in the kettle until it came to saccrification temp. (which is a deviation from the process, but it seemed to render the sugar content I required.)
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