Author Topic: Biere de Garde recipe critique  (Read 135 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

Offline 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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