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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.

Brewer: Christopher McMath Email:
Beer: Christopher's Biere de Garde Style: Bière de Garde (brune)
Type: All grain Size: 5.5 gallons
107 HCU (~37 SRM)
Bitterness: 25 IBU
OG: 1.067 FG: 1.015
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
Mash: 78% efficiency
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.
Log: Brewed 11-6-98

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.