Biere de Garde All Grain 5 gallons) OG 1.067 FG 1.006 ABV 8.0% SRM 12 IBU 26 Efficiency Target 68% Grain Bill: 8 lbs Golden Promise 4 lbs Munich malt 10L 1 lb Biscuit malt 1 lb Flaked Rye .5 lb Cararye, Weyermann Hop Bill: 1 oz Mt. Hood @ 60 min 1 oz Mt. Hood @ 10 min Yeast: WY 3725PC - Biere de Garde, 1 L starter (WLP072 works well too, if you can't get 3725) Water profile: Ca 93, Mg 0, Na 0, Cl 107, SO4 53, HCO3 31 Process: Single infusion, no mash out. Mash at 152F for 60 minutes. Boil 60 minutes. Fermented 3 weeks, Pitch yeast at 66F, let temperature rise to 72-74F over the next 7-10 days. Bottled to 2.4 vol CO2. Gold medal in state wide competition- Belgian ale category (24C).
Thanks for sharing your recipe. I'm almost carbed up on my first beer using Wyeast Biere de Garde and I'm looking forward to the next tasting. What are done of your tasting notes for your recipe?
Tasting notes: malty, bready, with very subtle Belgian notes. The rye pairs well the malty English/ bready flavors. One of the judges thought it tasted along the lines of an Octoberfest, with an extra kick. Is this what you were asking about? This was judged almost a year after brewing. So, definitely benefits from layering.
