Bier’e a’ la Garde de’ Lacomb - Beer Recipe - Brewer's Friend

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Bier’e a’ la Garde de’ Lacomb

279 calories 28 g 12 oz
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 240 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BelgianFenceOrchardandBrewing
Calories: 279 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created: Saturday December 2nd 2023
1.084
1.020
8.4%
40.0
9.5
5.2
27.99
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Dingemans - Pale Ale 9 lb Pale Ale 37.72 3.9 58.5%
2 lb Dingemans - Munich MD2 lb Munich MD $ 2.45 / lb
$ 4.90 		36.5 6.3 13%
0.75 lb Dingemans - Cara 20 MD (Caravienne)0.75 lb Cara 20 MD (Caravienne) $ 3.00 / lb
$ 2.25 		34 20 4.9%
2 lb Weyermann - Vienna Malt2 lb Vienna Malt $ 2.30 / lb
$ 4.60 		37 3.5 13%
15 oz German - Acidulated Malt15 oz German - Acidulated Malt $ 2.75 / lb
$ 2.58 		27 3.4 6.1%
0.70 lb Weyermann - Carafoam0.7 lb Carafoam $ 2.40 / lb
$ 1.68 		34.5 2.2 4.5%
15.39 lbs / $ 16.01
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Northern Brewer0.8 oz Northern Brewer Hops $ 2.49 / oz
$ 1.99 		Pellet 8.6 Boil 60 min 30 42.1%
0.40 oz Northern Brewer0.4 oz Northern Brewer Hops $ 2.49 / oz
$ 1.00 		Pellet 8.6 Boil 30 min 8.33 21.1%
0.70 oz Strisselspalt0.7 oz Strisselspalt Hops $ 0.00 / oz
$ 0.00 		Pellet 3.3 Boil 5 min 1.63 36.8%
1.90 oz / $ 2.99
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc $ 0.00 / each
$ 0.00 		Water Agt Boil 10 min.
0.75 tsp Epsom Salt Water Agt Mash 1 hr.
0.50 tsp Slaked Lime Water Agt Mash 1 hr.
0.07 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
$ 8.99 / each
$ 8.99
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 8.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.2       Temp: 64 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Lacomb, Or.
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.8 gal 160 °F 145 °F 25 min
Infusion 145 °F 169 °F 35 min
4 gal Sparge 169 °F 169 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.81 19.2  
Mash volume with grains 6.04 24.2  
Grain absorption losses -1.92 -7.7  
Remaining sparge water volume (equipment estimates 8.44 g | 33.7 qt) 4.86 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.07 g | 44.3 qt) 7.5 30  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 9.67 38.7
Equipment Profile Used: System Default
 
Notes

Long boil 4 hr boil darkened wort.
No chill method used.
Pitched yeast @ 73F. next day.

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  • Last Updated: 2024-04-26 23:55 UTC