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bdg
trying to make a slightly more buttery and slightly bitterer version of trois monts, pale, slightly hoppy, and slightly sour
| Brewer: | coz | Email: | cbone@conmusic.usyd.edu.au | |||||
| Beer: | bdg | Style: | Bière de Garde | |||||
| Type: | All grain | Size: | 16 liters | |||||
| Color: |
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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 |
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| 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) |
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| 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.
