Biere de Garde?
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So I have some washed yeast in my fridge of WY #3725 that is approaching a year old. I want to see if it is still viable so I build a 1L starter today from it. It still smelled yeasty so I have high hopes. In the off chance it is viable I want to be ready to brew with it either tomorrow evening or Friday. I only want to use in stock ingredients so here is what I came up with. What are your thoughts? This is the first time I have built a recipe from scratch but from the style descriptions is seems within guidelines. I've also listed my available ingredients so if you have any changes to make you know what I have to work with. Thanks for the help.
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain
8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain
4.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain
4.0 oz Chocolate Malt (350.0 SRM) Grain
1.00 oz Williamette [5.50 %] (60 min) Hops
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar
1.00 oz Williamette [5.50 %] (10 min) Hops
The stats are 1.070 OG, 21.2 IBU
Here is everything I have to work with:
Grain:
2-row - 45lbs
Crystal 10L – 2lbs
Red Wheat – 1.25lb
Premium Pilsen ½lb
Rice Hulls – ½ lb
Chocolate Malt – 3/4 lb
Flaked Oats – 1lb
Flaked Barley ¼lb
Crystal 60L – 11lb
Crystal 20L – 2lb
Hops
Willamette - 4oz
Fuggle - 1oz
Amarillo Gold - .5oz
US Goldings - 1oz
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Cellar Door Brewery
Primary: Smoked Porter
Secondary: Flanders Red 2010
Kegged: 10.10.10, Robust Porter, American IPA
"Without algae, there would be no life on earth, the seas would be sterile and the land would be uncolonized."
-Sir David Attenborough
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