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trying to make a nice caramelly bière de garde ambrée, with main emphasis on malt

Brewer: coz Email:
Beer: bdgII Style: Bière de Garde
Type: All grain Size: 16 liters
31 HCU (~16 SRM)
Bitterness: 37 IBU
OG: 1.069 FG: 1.012
Alcohol: 7.4% v/v (5.8% w/w)
Water: soft sydney tap h2o
Grain: 3kg 150g German Vienna
2kg German Munich
200g Melanoidin
100g cara-aroma
100g British crystal 70-80L
Mash: 65% efficiency
90' at 66ºC
Boil: 100 minutes SG 1.053 21 liters
took 6 cups of wort at start of boil and caramelised it to buggery in a small pot, for half an hour, then threw it back in.
irish moss for last half hour.
Hops: 50g Tettnanger (4.5% AA, 60 min.)
10g Hallertauer Mittelfruh (3% AA, 15 min.)
10g Hallertauer Mittelfruh (aroma)
Yeast: i'm trying a mixture of yeasts - WLP 011 european ale + WLP800 (P.U. yeast). shoved in heaps of both.
Log: primary 6 days gradually cooling from 28º down to 13ºC. racking gravity 1014. secondary 1 month at 8º.
Tasting: tasting pretty strongly malty and caramelly at racking, heaps of raisins, munich malt, toffee, hopefully fruity stuff will smooth out during secondary.

Recipe posted 12/18/03.