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Derby De Garde

282 calories 32.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 71% (brew house)
Source: RBC
Calories: 282 calories (Per 12oz)
Carbs: 32.6 g (Per 12oz)
Created: Wednesday May 13th 2015
1.084
1.026
7.6%
35.0
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 78.6%
1 lb Belgian - Caramel Pils1 lb Caramel Pils 34 8 7.1%
1 lb Honey1 lb Honey 42 2 7.1%
1 lb Belgian - Cara 45L1 lb Cara 45L 34 42 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 60 min 34.98 50%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Aroma 0 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Chamamile Herb Boil 10 min.
 
Yeast
Wyeast - California Lager 2112
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
58 - 68 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 345 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Base Malt was Iron Hill Brewery
Used 2 lbs of steeping Malt (Belgain Cara 40)
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.5 26  
Mash volume with grains 7.54 30.2  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 1.37 g | 5.5 qt) 2.3 9.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.08 g | 24.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 8.8 35.2
Equipment Profile Used: System Default
 
Notes

Brewed 5/2/15 at Big Brew Day Iron Hill Maple Shade, NJ

Base Malt was pre boil 1.060 Iron Hill Wort
OG was 1.083
Pitched a 2 liter starter(Decanted) of washed 2112 Cali Common yeast that was 6 months old.
Fermented 4 days at 62-64.
Been sitting in basement and temp creeped up to 68.

We shall see what happens.
I actually used Aramis French hopes buts not on this sit

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  • Last Updated: 2015-05-13 17:55 UTC