Christopher's Biere de Garde
I love the biere de Gardes from Jenlain and Castlain of France. They
are rich and malty with nice esters similar to some Belgian beers.
The french can brew good beer!
I hope to capture the spirit of these beers with this recipe. Biere de
Garde is made in Blonde, Amber and Brune (brown). I have chosen to
make the dark one since I want a little chocolate along with the spicy,
rich malt character.
|Beer:||Christopher's Biere de Garde||Style:||Bière de Garde (brune)|
|Type:||All grain||Size:||5.5 gallons|
|Alcohol:||6.7% v/v (5.2% w/w)|
|Water:||Softened well water with a little gypsum added.|
|Grain:||2.5 lb. Belgian pale
.5 lb. Wheat malt
5 lb. German Munich
1 lb. Belgian aromatic
1 lb. Belgian biscuit
1 lb. Belgian CaraMunich
1 lb. Belgian Special B
.25 lb. Belgian chocolate
.12 lb. British black patent
|Step Infusion mash:
90° F for 20 min
135° F for 30 min
154° for 60 min
mashout at 170 for 20 min.
Sparge with 6 gallons of water to collect 7 gallons of wort.
|Boil:||90 minutes||SG 1.052||7 gallons|
|.5 lb. Brown sugar|
|Irish moss last 20 minutes of boil.|
|Hops:||1.09 oz. Styrian Goldings (5.5% AA, 90 min.)
0.55 oz. Tettnanger (4.5% AA, 25 min.)
.5 oz. Tettnanger (aroma)
|Yeast:||Wyeast Abbey II from a previous batch of tripel. 1/2 pint+ of thick
yeast slurry. Added to a small starter six hours before pitching to
wake up the yeast.
ferment two weeks and age 2 months.
|Carbonation:||8/10 cup of corn sugar for medium high carbonation typical of this style.|
Recipe posted 12/04/98.