Hopinista
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 3787 - Trappist High Gravity
- Yeast Starter
- 1.5 L
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.076
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 90
- IBU
- 27.07
- Color
- 21.02 SRM
- Primary Fermentation (# of Days & Temp)
- 30 days
- Secondary Fermentation (# of Days & Temp)
- 7 days
- Additional Fermentation
- 30 days Bottle Condiition
- Tasting Notes
- Malty and dry, slight fruity hop presence. Very refreshing, moderate fruity esthers
Title: Remy de Calais
Brew Method: All Grain
Style Name: Bière de Garde
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.062
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.076
Final Gravity: 1.011
ABV (standard): 8.51%
IBU (tinseth): 27.07
SRM (morey): 21.02
FERMENTABLES:
4 lb - Belgian - Pilsner (25.8%)
4 lb - Belgian - Pale Ale (25.8%)
2 lb - Canadian - Honey Malt (12.9%)
1.5 lb - Belgian - Aromatic (9.7%)
1.5 lb - Belgian - Biscuit (9.7%)
1.5 lb - Belgian - CaraMunich (9.7%)
1 lb - Belgian Candi Sugar - Clear/Blond (6.5%)
HOPS:
1 oz - French Strisselspalt, Type: Pellet, AA: 3.5, Use: Boil for 90 min, IBU: 12.81
1 oz - French Strisselspalt, Type: Pellet, AA: 3.5, Use: Boil for 35 min, IBU: 9.92
1 oz - French Strisselspalt, Type: Pellet, AA: 3.5, Use: Boil for 10 min, IBU: 4.34
MASH GUIDELINES:
1) Infusion, Temp: 150 F
Starting Mash Thickness: 2 qt/lb
YEAST:
Wyeast - Trappist High Gravity 3787
Starter: Yes
Form: Liquid
Attenuation (avg): 76%
Flocculation: Med-High
Optimum Temp: 64 - 78 F
Fermentation Temp: 75 F
Pitch Rate: 1.0 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Balanced Profile II
Ca2: 150
Mg2: 10
Na: 80
Cl: 150
SO4: 160
HCO3: 220
FERMENTATION SCHEDULE:
Primary: 30 days
Secondary: 7 days
Bottle Condition: 30 days
This is probably the first recipe I came up with that I was super proud of. I grew up in southern Belgium, and we would visit family in the Pas-de-Calais region of France a lot. I modeled this a little bit after La Bavaisienne Ambrée, which I have fond memories of, and I think I came really close.
This is a beer I love, it works in hot weather because it's dry and refreshing, and it works in cold weather because it's malty and a pretty decent ABV.
I keep this around year round because I love it and I always send a case back to my family.
À la vôtre!
Brew Method: All Grain
Style Name: Bière de Garde
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.062
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.076
Final Gravity: 1.011
ABV (standard): 8.51%
IBU (tinseth): 27.07
SRM (morey): 21.02
FERMENTABLES:
4 lb - Belgian - Pilsner (25.8%)
4 lb - Belgian - Pale Ale (25.8%)
2 lb - Canadian - Honey Malt (12.9%)
1.5 lb - Belgian - Aromatic (9.7%)
1.5 lb - Belgian - Biscuit (9.7%)
1.5 lb - Belgian - CaraMunich (9.7%)
1 lb - Belgian Candi Sugar - Clear/Blond (6.5%)
HOPS:
1 oz - French Strisselspalt, Type: Pellet, AA: 3.5, Use: Boil for 90 min, IBU: 12.81
1 oz - French Strisselspalt, Type: Pellet, AA: 3.5, Use: Boil for 35 min, IBU: 9.92
1 oz - French Strisselspalt, Type: Pellet, AA: 3.5, Use: Boil for 10 min, IBU: 4.34
MASH GUIDELINES:
1) Infusion, Temp: 150 F
Starting Mash Thickness: 2 qt/lb
YEAST:
Wyeast - Trappist High Gravity 3787
Starter: Yes
Form: Liquid
Attenuation (avg): 76%
Flocculation: Med-High
Optimum Temp: 64 - 78 F
Fermentation Temp: 75 F
Pitch Rate: 1.0 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Balanced Profile II
Ca2: 150
Mg2: 10
Na: 80
Cl: 150
SO4: 160
HCO3: 220
FERMENTATION SCHEDULE:
Primary: 30 days
Secondary: 7 days
Bottle Condition: 30 days
This is probably the first recipe I came up with that I was super proud of. I grew up in southern Belgium, and we would visit family in the Pas-de-Calais region of France a lot. I modeled this a little bit after La Bavaisienne Ambrée, which I have fond memories of, and I think I came really close.
This is a beer I love, it works in hot weather because it's dry and refreshing, and it works in cold weather because it's malty and a pretty decent ABV.
I keep this around year round because I love it and I always send a case back to my family.
À la vôtre!