Author Topic: Biere de Garde recipe critique  (Read 262 times)

Offline Annabellesdad14

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Biere de Garde recipe critique
« on: July 13, 2018, 02:38:04 AM »
Hey all,

Looking for any feedback for a traditional amber Biere de Garde.

Here's what I have so far:

1.073 SG
22 IBU

12lb Vienna Malt
8 oz caramunich
8 oz aromatic
4 oz biscuit

1 oz Brewers gold @60
.25 oz Hallertau @20

WLP072 French Ale

Package and lager 4 weeks

Planning 60min single infusion mash @152F and one hour boil unless otherwise recommended.

Any feedback is much appreciated.

Thanks in advance

Online mabrungard

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Re: Biere de Garde recipe critique
« Reply #1 on: July 13, 2018, 12:06:56 PM »
Looks reasonable. An hour boil should be sufficient since Vienna has reasonably low SMM content. A half hour covered simmer and half hour open boil will do.
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Offline riceral

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Re: Biere de Garde recipe critique
« Reply #2 on: July 13, 2018, 05:49:19 PM »
An hour boil should be sufficient since Vienna has reasonably low SMM content. A half hour covered simmer and half hour open boil will do.

I heard a great presentation in Portland about this. That guy really knew what he was talking about and convinced me.  ;)
Ralph R.

Offline denny

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Re: Biere de Garde recipe critique
« Reply #3 on: July 13, 2018, 06:06:37 PM »
OTOH, I've one BdG with an 8 hour boil.  Not that I'd do that regularly, but it certainly did add something to the beer.  And since AFAIK BdG is a marketing construct, it can be whatever you say it is!
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Offline Brewtopalonian

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Re: Biere de Garde recipe critique
« Reply #4 on: September 18, 2018, 04:42:21 PM »
I just brewed a BdG myself last week!  Looks similar.  I used an already yeast and a lager yeast and incorperated some brown sugar to boost gravity and add a je ne sais quoi to it lol.  I'm fermenting at the low end of the ale yeast and the upper end of the lager yeast, right on that sweet spot of 60 degrees for 3 weeks, then packaging and aging/lagering at 38* for another 3 weeks.

I boiled for 90 mins because I didn't read this post first.  My line of thinking was to make those malliard reactions happen to give it that beautiful copper color, which it did nicely!  Didn't know the trick about a covered simmer as per Martin, will have to try that sometime too.

Good luck, yours looks good! Can't wait to see the finished product!

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