landhoney
Well-Known Member
Biere de Garde(BdG)
11 lbs Pils
3 lbs Munich
.75 lbs CaraVienne
.0625 lbs Black Patent
1.5 Oz Fuggles @ 60 minutes
Orange Peel, Lemongrass, and GOP @ 15 minutes(small amount)
Primary Yeast: Wyeast Bohemian Lager at low ale temps
Secondary Yeast: Brett(not sure which yet)
Mash @ 147F
OG: ~1.075
Jamil's grain/hop bill for a BdG, Mike T's yeast and fermentation temp choices for his BdG, New Belgium's spice and Brett addition for their BdG(sorta). I really like the taste of Mike's where he used the equivalent lager strain from whitelabs for his Biere de Garde. My plan is to mash low and ramp up the temp(not to the eighties though) to get a dry beer, and then add the Brett at bottling if the FG is low enough.
What do you guys think? The spices and Brett are just to make it a bit more 'interesting', and will hopefully be very restrained.
11 lbs Pils
3 lbs Munich
.75 lbs CaraVienne
.0625 lbs Black Patent
1.5 Oz Fuggles @ 60 minutes
Orange Peel, Lemongrass, and GOP @ 15 minutes(small amount)
Primary Yeast: Wyeast Bohemian Lager at low ale temps
Secondary Yeast: Brett(not sure which yet)
Mash @ 147F
OG: ~1.075
Jamil's grain/hop bill for a BdG, Mike T's yeast and fermentation temp choices for his BdG, New Belgium's spice and Brett addition for their BdG(sorta). I really like the taste of Mike's where he used the equivalent lager strain from whitelabs for his Biere de Garde. My plan is to mash low and ramp up the temp(not to the eighties though) to get a dry beer, and then add the Brett at bottling if the FG is low enough.
What do you guys think? The spices and Brett are just to make it a bit more 'interesting', and will hopefully be very restrained.