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St. Arnould

Brewer: Tony du Simmons Email:
Beer: St. Arnould Style: Bière de Garde
Type: Partial mash Size: 5 gallons
17 HCU (~10 SRM)
Bitterness: 33 IBU
OG: 1.068 FG: 1.016
Alcohol: 6.7% v/v (5.3% w/w)
Water: using very soft water
Grain: .75 lb. American Vienna
1 lb. Wyerman Light Munich
1 lb. Weyerman Dark Munich
.5 lb. American crystal 10L
.5 lb. Weyermann CaraMunich I
1 lb. Belgian pale
Mash: 50% efficiency
mini mash
150 for 20 min
Check for complete conversion w/ iodine
165 for 10 min
Boil: 60 minutes SG 1.114 3 gallons
3.3 lb. Light malt extract
3 lb. Light dry malt extract
1 tsp Irish Moss
1 tsp Ca Cl
.5 tsp WL Nutrient
Hops: 1 oz. Northern Brewer (8.0% AA, 60 min.)
1 oz. Northern Brewer (8.0% AA, 45 min.)
1 oz. Willamette (6.7% AA, 15 min.)
Yeast: White Labs Beglian Ale (ferment warm at 72+F for clean flavors)
Carbonation: keg conditioned then force carbonate
Tasting: A HUGE SUCCESS!!! Everyone locally loved it (me too). Estery is a VERY nice, balanced way.

Garnered some good medals:
1st place Falcon's Mayfaire!
2nd place NHC 1st round!

However by the 2nd round in June (six months), the flavors started to deteriorate. Still drinkable, but not steller.

Recipe posted 01/29/03.