Belgian/French Ales Biere de Garde

Discussion in 'Homebrew Recipes' started by Supergenious, Nov 18, 2016.

  1. Supergenious

    Supergenious Disciple (381) May 9, 2011 Michigan

    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).
     
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  2. FeDUBBELFIST

    FeDUBBELFIST Meyvn (1,069) Oct 31, 2009 Pennsylvania

    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?
     
  3. Supergenious

    Supergenious Disciple (381) May 9, 2011 Michigan

    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.
     
  4. Squelch

    Squelch Devotee (473) Oct 10, 2007 Texas

    Would you classify this as Blond, ambrée, or Brune Biere De garde?
     
  5. VikeMan

    VikeMan Poo-Bah (1,950) Jul 12, 2009 Pennsylvania
    Society

    Not my recipe, but at 12 SRM, I would say this is an Amber.
     
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