Hey all. Looking for input and experiences making a Biere de Garde on the darker side of the style. I made one on the lighter side a few years back, and thought I’d amp up the medium toasted malts this time.
I’m hoping to avoid the darker caramel flavors, so I’m using a lighter Caravienne for the slight caramel contribution.
1.072 SG, 25 IBU, 17 SRM
8 lbs Pilsener malt 2SRM
3 lbs Munich malt 10SRM
1 lb White wheat malt 2SRM
12 oz Caravienne 22SRM
6 oz Special roast 50SRM
3 oz Carafa Special III 470SRM
1 lb dark brown sugar in boil
1oz Perle at 60 minutes
1oz Hallertauer at flameout
WLP011 European Ale or WY 1007 German Ale
Shooting to have it finish at ~ 1.01 SG.
Thanks for your input and experiences!
I’m hoping to avoid the darker caramel flavors, so I’m using a lighter Caravienne for the slight caramel contribution.
1.072 SG, 25 IBU, 17 SRM
8 lbs Pilsener malt 2SRM
3 lbs Munich malt 10SRM
1 lb White wheat malt 2SRM
12 oz Caravienne 22SRM
6 oz Special roast 50SRM
3 oz Carafa Special III 470SRM
1 lb dark brown sugar in boil
1oz Perle at 60 minutes
1oz Hallertauer at flameout
WLP011 European Ale or WY 1007 German Ale
Shooting to have it finish at ~ 1.01 SG.
Thanks for your input and experiences!