Victor Edward Ames
New Member
- Joined
- Mar 22, 2020
- Messages
- 2
- Reaction score
- 1
I'm a huge fan of Brewery Vivant in Grand Rapids, MI. Great beer, great food, great ambiance, etc.... I recently tried their Biere de Garde, known as Verdun, and loved it. As a Biere de Garde is not an easy style to find in stores, I decided to give it a run as a homebrew. I've found loads of good resources for the style in general (I'm partial to the amber-ish ones), but then found what's ostensibly a direct clone from Vivant's brewer Jacob Derylo, http://blog.wyeastlab.com/recipes/brewery-vivant-verdun/.
RECIPE: VERDUN BIÈRE DE GARDE
5 Gallon batch (19 L)
Original gravity: 17.0 °P
Final gravity: 3.0 °P
ABV: 7.5%
Fermentables:
10.68 lbs (4.84 kg) Weyerman Barke Vienna
0.89 lbs (0.40 kg) Weyerman Barke Munich
0.89 lbs (0.40 kg) Best Malz Red
0.89 lbs (0.40 kg) Best Malz Acidulated
Hops:
0.23 oz (6.42 g) Michigan Centennial (8.9% AA) 30 minutes into boil
0.19 oz (5.50 g) French Strisselspalt (2.0% AA) 75 minutes into boil
Yeast:
Wyeast 3725-PC Bière de Garde
I know I should probably just trust the brewer, but I have two questions for the group at large about this recipe:
RECIPE: VERDUN BIÈRE DE GARDE
5 Gallon batch (19 L)
Original gravity: 17.0 °P
Final gravity: 3.0 °P
ABV: 7.5%
Fermentables:
10.68 lbs (4.84 kg) Weyerman Barke Vienna
0.89 lbs (0.40 kg) Weyerman Barke Munich
0.89 lbs (0.40 kg) Best Malz Red
0.89 lbs (0.40 kg) Best Malz Acidulated
Hops:
0.23 oz (6.42 g) Michigan Centennial (8.9% AA) 30 minutes into boil
0.19 oz (5.50 g) French Strisselspalt (2.0% AA) 75 minutes into boil
Yeast:
Wyeast 3725-PC Bière de Garde
I know I should probably just trust the brewer, but I have two questions for the group at large about this recipe:
- It seems really low on IBU (BeerSmith says 9 IBUSs!). I know this isn't a hoppy style, but 9 IBU for a 1.068 beer? Does this seem problematically low to you? I was debating with myself whether I should up both hops to 0.5 to get to about 18 IBU. Or maybe just up the bittering? Thoughts?
- I can't seem to find the 3725 Yeast (Wyeast Biere de Garde). Any lines on where to find this? Or, if as I suspect it's out of production, what would you recommend as a sub? I've used 3724 (Belgian Saison) with great success before, but that was in a super high temp (80°F) saison which I wouldn't do for this beer. 3711? (French Saison, I've never used this one...) 1762? (maybe for a cleaner fermentation?) I'm leaning towards just trying 3711, but curious for your input.