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Old 09-29-2008, 03:30 PM   #1
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Default All-Grain - La Vache Folle

Recipe Type: All Grain
Yeast: Wyeast 3725 - Biere de Garde
Yeast Starter: 2000mL
Batch Size (Gallons): 5.5
Original Gravity: 1.071
Final Gravity: 1.007
IBU: 26.7
Boiling Time (Minutes): 90
Color: 12
Primary Fermentation (# of Days & Temp): 67ºf for 21 days
Tasting Notes: Dry, plenty of dark fruit, restrained bitterness. Refreshing and intense.

I'm a 16 days out (since bottling) on a beer that I'm meant "to guard", but I had to try one. This is absolutely going to comps! Really just awesome right now...dry, but still very smooth on the mouthfeel, with a great malt flavor which comes across as richness, despite the 1.007 FG. I'm excited to see where this one goes in the next few years.

Code:
La Vache Folle 

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

16-D  Belgian & French Ale, Biere de Garde

Min OG:  1.060   Max OG:  1.080
Min IBU:    20   Max IBU:    30
Min Clr:     6   Max Clr:    19  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         5.00    Wort Size (Gal):    5.00
Total Grain (Lbs):       13.06
Anticipated OG:          1.074    Plato:             18.06
Anticipated SRM:          12.0
Anticipated IBU:          26.7
Brewhouse Efficiency:       75 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      10.00    Percent Per Hour
Pre-Boil Wort Size:    5.88    Gal
Pre-Boil Gravity:      1.063    SG          15.49  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
  7.7     1.00 lbs. Cane Sugar/Sucanat           Generic        1.046      0
 68.9     9.00 lbs. Pilsener                      Belgium        1.037      2
 19.1     2.50 lbs. Munich Malt(light)            America        1.033     10
  3.8     0.50 lbs. CaraMunich 60                 France         1.034     60
  0.5     0.06 lbs. Black Patent Malt             America        1.028    525

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.25 oz.    Goldings - E.K.                   Pellet   6.00  26.7  60 min.


Yeast
-----

Wyeast 3725 Biere de Garde


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:   12.06
Water Qts:   15.08 - Before Additional Infusions
Water Gal:    3.77 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 147  Time:  90
Mash-out Rest Temp :         158  Time:  10
Sparge Temp :                180  Time:  10


Total Mash Volume Gal: 4.74 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 02-17-2009, 11:48 PM   #2
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Evan, is this the one I tried at the brewdown?

I want to brew this...would/did you change anything?

Did you really mash at 147º?

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Old 02-19-2009, 01:39 PM   #3
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yeah, dude, that's the one. I didn't and wouldn't change a thing---well, I dunno...if you didn't wanna mash at 147, you could swap out some of the base grain for more table sugar. The key here is the 3725...which might be a seasonal strain.

But yes, I mashed at 147, which is how I got it to finish at 1.007. Thing is, you gotta pay attention to the starch conversion via iodine. It took me almost 2 hours at that low temp to reach full conversion---so be sure to plan an extra hour into your brewday.

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 04-08-2011, 07:11 PM   #4
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Old 04-08-2011, 07:25 PM   #5
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me too! Can't wait to see the riveting discussion pick up on this 2+ year old thread... should be any day now!
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Old 04-09-2011, 12:28 AM   #6
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makes it easier to find the recipe again.
I cultured yeast from a couple farmhouse ales ( thiriez and la moneuse saison) and looking to formulate an apprpriate grain bill hops addition and mash schedule to try them out.
bier de garde is not quite the same style but the gravity is in the same ballpark and the style is close and the brewer feels it turned out well... enough for me to take his recipe and maybe tweek it a bit to get a good saison made

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Old 04-09-2011, 03:03 AM   #7
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evan doesn't come round here anymore. enjoy the recipe, but you won't get any questions answered by him.

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