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NB Farmhouse Biere De Table
Bière de Garde • All Grain • 5.5 gal
This was a great brew. I modified the recipe slightly, but the Private Collection yeast really made it. I like the clean Belgian yeast. It gave it a tart, bready quality.
February 22, 2013 am 06:44am
5.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 10 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 1 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 1 oz
Hallertauer Tradition - 6.0 AA% pellets; boiled 60 min
Hallertauer Tradition
Fine, 'Noble'.
-
Wyeast 3725-PC Bier de Garde
Wyeast 3725-PC Bier de Garde
Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: D - Bière de Garde
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.060 - 1.080 |  |
| Terminal Gravity: | 1.008 | 1.008 - 1.016 | |
| Color: | 5.5 SRM | 6 - 19 | |
| Alcohol: | 5.2% ABV | 6% - 8.5% | |
| Bitterness: | 27.5 IBU | 18 - 28 | |
Discussion
This was a great brew.
2013-03-25 7:37am
I modified the recipe slightly, but the Private Collection yeast really made it. I like the clean Belgian yeast. It gave it a tart, bready quality. The simplicity of this recipe really let the yeasat shine. Since it was a limited addition, I plan to try this again with European ale yeast or Belgian Shelde, and see if I can get a similar result. I like a slightly cleaner Belgian yeast. Since I brewed this one, I have brewed beers with French Saison and Belgian Saison yeasts, and they aren't quite the same. The honey malt gives it a great malty aroma.
Brewing Process
2019-03-26 3:09pm
Did you keep the mash temp constant? What was it?
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