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TCBC Chateau LaMorder

225 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 155 gallons (fermentor volume)
Pre Boil Size: 217 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Andrew Brooks
Calories: 225 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Tuesday January 23rd 2024
1.069
1.009
8.0%
18.7
13.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
220 lb Rahr - North Star Pils220 lb North Star Pils 36.3 1.7 52.4%
55 lb Weyermann - Carahell55 lb Carahell 34 10 13.1%
55 lb Weyermann - Vienna Malt55 lb Vienna Malt 37 3.5 13.1%
50 lb American - Special Roast50 lb Special Roast 33 50 11.9%
35 lb Gladfield - Chit Malt35 lb Chit Malt 27 1.52 8.3%
5 lb Candi Syrup - Belgian Candi Syrup - D-455 lb Belgian Candi Syrup - D-45 32 45 1.2%
420 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 lb Charles Faram - Mistral1.5 lb Mistral Hops Pellet 5.5 Boil 30 min 12.5 30%
1 lb Charles Faram - Mistral1 lb Mistral Hops Pellet 5.5 Whirlpool 20 min 2.13 20%
1.50 lb Charles Faram - Mistral1.5 lb Mistral Hops Pellet 5.5 Whirlpool 20 min 3.19 30%
1 lb Hopsteiner - Strisselspalter1 lb Strisselspalter Hops Pellet 2.4 Whirlpool 20 min 0.93 20%
5 lbs / $ 0.00
 
Yeast
Propagate Labs - Andechs Lager
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
High
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 3455 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Base TCBC Water (Keith's house, ~2017)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Amber Balanced Profile
MASH: 25g Gyp / 25g CaCl / 16g MgSO4 / 34g Soda / 130ml Lactic
SPARGE: 14g GYP / 14 CaCl / 8g MgSO4 / 43ml Lactic
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
180 gal Strike 165 °F 153 °F 60 min
110 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 159.5 gal (638 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 147.5 gal (590 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 178.45 gal (713.8 qt) 145.25 581  
Strike water volume at mash thickness of 1.4 qt/lb 145.25 581  
Mash volume with grains 178.45 713.8  
Grain absorption losses -51.88 -207.5  
Remaining sparge water volume (equipment estimates 65.94 g | 263.7 qt) 123.44 493.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.44 1.8  
Pre boil volume (equipment estimates 159.5 g | 638 qt) 217 868  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.9 -3.6  
Post boil Volume 157.1 628.4  
Hops absorption losses (whirlpool, hop stand) -2.1 -8.4  
Going into fermentor 155 620  
Total: 268.69 1074.7
Equipment Profile Used: System Default
 
Notes

Amber Biere de Garde

2026 mostly small changes; raise mash temp, increase total water volume, adjusted hops for actual AA (much lower this year) and IBU targets
adjusted water chems to new volume
actual base malt is now Rahr To Thee! Pils
actual yeast is propagate mip-513 german hybrid

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  • Last Updated: 2026-07-13 20:20 UTC