Bier de Garde

[Msbeer]

Going to make one of these using this recipe.

Do you have any thoughts you would like to share?

The yeast will be 3711.

Weyermann Vienna 6 lbs, 12 oz
Weyermann Munich Type II 5 lbs, 0 oz
Weyermann Caramel Wheat 0 lbs, 10 oz
Weyermann Cara Munich I ® 0 lbs, 5 oz
Weyermann Melanoidin 0 lbs, 5 oz
Northern Brewer Pellets .25 oz @ 60 mins
Mt. Hood Pellets 1 oz @ 25 mins
Mt. Hood Pellets 1 oz @ 10 mins
Wyeast Labs Beer Yeast Nutrient 1 ea
Wyeast Labs French Saison

 

[KraphtBier]

I like it but that's gonna be pretty malty. I'd mash it low (~148F for 75min). Not that 3711 needs it, that yeast is freakin beast, but it will keep the beer from being to heavy in the mouthfeel department. What is your expected IBU?

 

[klnosaj]

+1 on the super-malty. The addition of the Melanoidin particualrly seems a bit too heavy handed on the malt flavor. Consider also Castle's Belgian Munich in lieu of the Weyerman Munich to give it less of the overt German character you seem to have going on.

Good luck!

 

[MrOH]

Far too much finishing hop if you're going by style guidelines; nix one of your Mt. Hood additions and cut the other in half. I use 2:1 Pilsner to Munich I as the base grain in my biere de garde, but I also have a bigger grainbill, as well.

The 3711 will work well, just don't forget to garde (lager) it!