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BFB Bière de Garde

218 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 70 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bayou Fatma Brewer
Rating:
4.00 (1 Review)

Calories: 218 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Thursday October 31st 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.70 lb German - Floor-Malted Bohemian Pilsner8.7 lb Floor-Malted Bohemian Pilsner 38 1.8 58.5%
2 lb Weyermann - Munich Type I2 lb Munich Type I 38 6 13.4%
1.90 lb Weyermann - Vienna Malt1.9 lb Vienna Malt 37 3.5 12.8%
0.53 lb Briess - Victory Malt0.53 lb Victory Malt 34.5 28 3.6%
1 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 6.7%
0.75 lb Briess - Carapils Malt0.75 lb Carapils Malt 34.5 1.5 5%
14.88 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 2.2 Boil 60 min 15.18 57.1%
1 oz Fuggles1 oz Fuggles Hops Pellet 3 Boil 10 min 3.75 28.6%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 0 min 14.3%
3.50 oz / $ 0.00
 
Yeast
CellarScience - German
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 62 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.76 psi       Temp: 39 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 5.5 27.5 82.5 88 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Strike 160 °F 152 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.07 24.3  
Mash volume with grains 7.18 28.7  
Grain absorption losses -1.74 -6.9  
Remaining sparge water volume (equipment estimates 3.71 g | 14.8 qt) 4.91 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 9 36  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.99 43.9
Equipment Profile Used: System Default
 
Notes

Liquid Yeast :( gets Hot before I receive it.
Cellar Science German Yeast - website shows 54-59 optimum temperature
Honey added late in boil
Can use Biscuit or Aromatic in place of Victory Malt
DP 99
Water profile Balanced + 10%

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  • Last Updated: 2025-11-07 12:18 UTC