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Old 04-25-2011, 01:30 PM   #1
FatherJack
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Default Biere de Garde - Biere de Noel

Hey all!

I'm currently reading the book Farmhouse Ales (great book, I highly recommend it!) and I came across something I would like to try later this year. The recipe is Biere de Noel and calls for:

Pilsener: 70% by weight
Munich: 24% by weight
Caramel Munich: 5.5% by weight
Kiln Black: .5% by weight

The IBUs is suggested at 22-24 and has an option of 10% brown sugar by extract.

I realize that Biere de Garde is more a process than a recipe or definitive style.

However, with that being said, I also realize that the caramel munich adds something very unique to this recipe. I don't have access to this malt. Can I toast some Munich to get me close to it?

Thanks!!



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Old 04-25-2011, 02:54 PM   #2
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CaraMunich is actually just medium crystal malt (as far as I understand it does not start as Munich malt). I’d suggest replacing it with a blend of C60 and C80, because it tends to taste a bit darker than its ~50-60 L color suggests.

Sounds like a good recipe, I did a Biere de Garde based on his “artisanal producer” recipe last fall that I really enjoyed.



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Old 04-25-2011, 10:22 PM   #3
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Thanks oldsock! I'll give that a try and see if I'm happy with it.

I'm curious, did you try the 3.5 hour boil for Biere de Garde?

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Old 04-25-2011, 11:01 PM   #4
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I was told by the guy at my LHBS that Dingeman's Cara 45 malt is the same thing as Cara-Munich, and was formerly called that. Hope this helps.

-Adam

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Old 04-25-2011, 11:23 PM   #5
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Thanks Adam! I'll try to hunt that down, but it looks like that is also unavailable....

I can't wait to brew in America where I can actually get the stuff I want

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Old 04-25-2011, 11:59 PM   #6
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Like Oldsock said, you should be alright just using any of the medium dark crystal malts (I think 60L would probably be good). I am very lucky to live only 2 miles from a very well stocked brewing store.

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Old 04-26-2011, 02:18 AM   #7
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Yeah, I'm not too worried about it, but it would have been nice to try the caramel munich.

I'm gonna try this on a 3.5 hour boil and see what I come up with...I'll probably bang out this recipe in september and let it age until christmas

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Old 04-26-2011, 06:12 AM   #8
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I've been eying this recipe, too. I actually meant to brew it this winter, but I lost a couple months to a very busy move. If you try it, be sure to let us know how it turns out.

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Old 04-26-2011, 07:52 AM   #9
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Will do Guld!

I'm trying to figure out how the 3.5 hour boil will work.

Do I just let it go for 3.5 hours and add water back to it to get to my target volume?

I certainly dont have a brew pot big enough to boil to account for 3.5 hours of loss (that would be what...almost 3.5 gallons?)

I think part of the caramelization would come from the reduction of water and concentration of sugars, which would lead to an increase in temperature of the liquid, no???

Therefore add it back in after the boil?

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Old 04-26-2011, 12:35 PM   #10
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I just went with a 90 minute boil. With all of the specialty malts I used I don't think a long boil would add much. I'm hoping to do a 100% Maris Otter Barleywine for a club brew in a couple weeks with a long boil (going down past the target volume to boost melanoidin production and then topping off with water post boil).



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