jtwilliams31
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- Oct 23, 2017
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I've got some slurry from a saison I recently finished (Wyeast 3726 Farmhouse Ale), and I'm looking to use it in a beer for spring. I've already got a Maibock lagering for May, but now I'm looking at brewing a Bière de Mars for March and using my 3726. Since it seems like a lesser known beer, I was curious if anyone has any experience brewing one and would have a recipe to share? I tend to do smaller brews so I'm not afraid to experiment/get a little weird with this one.
I did some digging and looked at a few different recipes to come up with one of my own. The most interesting/singular part is probably the hopping of 3/4 of an ounce of Columbus (CTZ) at 20 minutes instead of a standard bittering + flavor/aroma additions that came from Craft Beer & Brewing. The end result is an OG of about 1.050 on my system (a bit low I know for a Bière de Garde (but possibly not Bière de Mars?) but this yeast is a monster attenuator), ibu of around 25-30, and SRM of 11. Everything but the OG is in-style for Bière de Garde:
40% Pilsner
26.5% White Wheat
26.5% Munich (9l)
3% Crystal 20
3% Crystal 40
1% Black Patent
3/4 oz Columbus (CTZ) @ 20 min
Wyeast 3726 Farmhouse Ale
Thoughts?
I did some digging and looked at a few different recipes to come up with one of my own. The most interesting/singular part is probably the hopping of 3/4 of an ounce of Columbus (CTZ) at 20 minutes instead of a standard bittering + flavor/aroma additions that came from Craft Beer & Brewing. The end result is an OG of about 1.050 on my system (a bit low I know for a Bière de Garde (but possibly not Bière de Mars?) but this yeast is a monster attenuator), ibu of around 25-30, and SRM of 11. Everything but the OG is in-style for Bière de Garde:
40% Pilsner
26.5% White Wheat
26.5% Munich (9l)
3% Crystal 20
3% Crystal 40
1% Black Patent
3/4 oz Columbus (CTZ) @ 20 min
Wyeast 3726 Farmhouse Ale
Thoughts?