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8 Months
Bière de Garde • All Grain • 29 L
High ABV, low taste
March 13, 2009 pm 08:56pm
4.0/5.0 1 rating
Ingredients (All Grain, 29 L)
- 8 kg
Australian Pilsner
Australian Pilsner
Well modified, good attenuation.
- .200 kg
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .500 kg
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- .300 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .500 kg
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 50 g
Perle - 6.2 AA% whole; boiled 60 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
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Used a double decoction mash.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: D - Bière de Garde
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.069 | 1.060 - 1.080 |  |
| Terminal Gravity: | 1.014 | 1.008 - 1.016 | |
| Color: | 4.2 SRM | 6 - 19 | |
| Alcohol: | 7.2% ABV | 6% - 8.5% | |
| Bitterness: | 26.6 IBU | 18 - 28 | |
Discussion
Flavourless dangerous
2009-04-29 2:10am
On the whole I am not convinced with this recipe - it's just a little thin really. Next time around I will do away with the corn sugar and maltodextrin and just pump up the grain bill. On the other hand at 7.2% and very easy drinking it's quite a dangerous brew....
suggestions
2009-04-29 10:43pm
I'm not quite sure why you added Malto Dextrin to an all-grain beer, but you're right to leave that out next time. It seems as though you're using strictly base malt with a whole lot of ingredients that are used to add body and mouthfeel to a beer. I wouldn't expect a whole lot of body from a farmhouse ale. Try adding some Vienna or Munich malt to your grain bill. It might add the depth that you're looking for.
On second thoughts...
2009-06-27 10:39pm
Found a bottle of this from the original brew kicking around a dark cupboard in the shed. On this tasting it was really nice, so a bit of cellaring makes for a great beer...
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