pkiller001
Well-Known Member
Hey all:
I thought I'd post a recently brewed Bier de Garde. This is the first time I've brewed it as a partial mash, and I think it may be one of the best beers I've ever brewed. It's very malt forward, with bready, honey, and herbal notes, and moderate bitterness.
I'd love to hear your thoughts on how I might improve it even further. I think it could use a slight increase in the hop schedule, likely at the 20 min addition to give a little more piney/earthy character, and a touch more bitterness.
Ideally I'd like it have the earthy flavors of a 3 Monts, but I'm not sure how to do that without their yeast
Keep in mind that this is a 2.6 gallon batch, not a full 5 gallons!
Style: Biere de Garde
TYPE: Partial Mash
Recipe Specifications
--------------------------
Batch Size: 2.60 gal
Boil Size: 3.00 gal
Estimated OG: 1.075 SG
Estimated Color: 10.7 SRM
Estimated IBU: 21.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
2.00 lb Pilsen Light DME (3.0 SRM) Dry Extract 33.67 %
2.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 33.67 %
1.50 lb Munich Malt - 10L (10.0 SRM) Grain 25.25 %
3 oz Aromatic Malt (26.0 SRM) Grain 3.20 %
3 oz Caramunich Malt II (3.0 SRM) Grain 3.16 %
1 oz Chocolate Rye Malt (250.0 SRM) Grain 1.05 %
0.25 oz Northern Brewer [7.00 %] (60 min) Hops 14.0 IBU
0.25 oz Northern Brewer [7.00 %] (20 min) Hops 4.7 IBU
0.25 oz Northern Brewer [7.00 %] (1 min) Hops 2.3 IBU
1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 6.00 qt of water at 159.8 F 150.0 F
I thought I'd post a recently brewed Bier de Garde. This is the first time I've brewed it as a partial mash, and I think it may be one of the best beers I've ever brewed. It's very malt forward, with bready, honey, and herbal notes, and moderate bitterness.
I'd love to hear your thoughts on how I might improve it even further. I think it could use a slight increase in the hop schedule, likely at the 20 min addition to give a little more piney/earthy character, and a touch more bitterness.
Ideally I'd like it have the earthy flavors of a 3 Monts, but I'm not sure how to do that without their yeast
Keep in mind that this is a 2.6 gallon batch, not a full 5 gallons!
Style: Biere de Garde
TYPE: Partial Mash
Recipe Specifications
--------------------------
Batch Size: 2.60 gal
Boil Size: 3.00 gal
Estimated OG: 1.075 SG
Estimated Color: 10.7 SRM
Estimated IBU: 21.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
2.00 lb Pilsen Light DME (3.0 SRM) Dry Extract 33.67 %
2.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 33.67 %
1.50 lb Munich Malt - 10L (10.0 SRM) Grain 25.25 %
3 oz Aromatic Malt (26.0 SRM) Grain 3.20 %
3 oz Caramunich Malt II (3.0 SRM) Grain 3.16 %
1 oz Chocolate Rye Malt (250.0 SRM) Grain 1.05 %
0.25 oz Northern Brewer [7.00 %] (60 min) Hops 14.0 IBU
0.25 oz Northern Brewer [7.00 %] (20 min) Hops 4.7 IBU
0.25 oz Northern Brewer [7.00 %] (1 min) Hops 2.3 IBU
1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 6.00 qt of water at 159.8 F 150.0 F
