The Beer Recipator

The BreweryHomeSpreadsheetRecipesDiscussion


trying to make a slightly more buttery and slightly bitterer version of trois monts, pale, slightly hoppy, and slightly sour

Brewer: coz Email:
Beer: bdg Style: Bière de Garde
Type: All grain Size: 16 liters
6 HCU (~5 SRM)
Bitterness: 33 IBU
OG: 1.079 FG: 1.012
Alcohol: 8.6% v/v (6.7% w/w)
Grain: 3kg Weyermann Pilsner
2kg Weyermann Vienna
250g Weyermann Acidulated
Mash: 68% efficiency
60' @ 58ºC, 30' @ 61-62ºC, batch sparge
Boil: 80 minutes SG 1.057 22 liters
350g Cane sugar
vigorous boil
Hops: 20g Challenger (7% AA, 60 min.)
20g Hallertauer Mittelfrüh (3% AA, 60 min.)
15g Hallertauer Mittelfrüh (3% AA, 15 min.)
10g Hallertauer Mittelfrüh (aroma)
Yeast: WLP510 - Belgian Bastogne - spicy, dry abbey yeast (from La Chouffe?)
Log: brewed 6/8/03, 19/8/03 racked and dryhopped with 10g Mittelfrüh, bottled 23/8/03 - it got down to 1012 which is a bit too low i think, should've mashed at a higher temperature. still, the vienna malt flavour's there, if not the body. touch too bitter at this stage but i'll wait and see how it goes after a month or three.

Recipe posted 08/05/03.