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24C1. Biere de Garde

243 calories 21.1 g 12 oz
Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 243 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created Tuesday September 5th 2017
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 38%
5 lb Belgian - Munich5 lb Munich 38 6 31.7%
2 lb Cane Sugar2 lb Cane Sugar - (late boil kettle addition) 46 0 12.7%
2.50 oz Belgian - De-Bittered Black2.5 oz De-Bittered Black - (late boil kettle addition) 34 566 1%
2.63 lb Rice Hulls2.63 lb Rice Hulls 0 0 16.7%
15.79 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Aramis1 oz Aramis Hops Pellet 8 Boil 60 min 29.92 100%
1 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
4.18 gal Single Infusion Infusion 152 °F 90 min
5.16 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
4.48 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.57 g Gypsum Water Agt Mash 1 hr.
0.43 g Chalk Water Agt Mash 1 hr.
0.60 g Magnesium Chloride Water Agt Mash 1 hr.
27.30 ml Phosphoric acid Water Agt Mash 1 hr.
8.32 ml Phosphoric acid Water Agt Sparge 1 hr.
Wyeast - Bier de Garde 3725
1 Each
Attenuation (avg):
Optimum Temp:
70 - 95 °F
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 374 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 3.0 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Pilsner Malt:
Protein rest (122-131F 15 min)

De-Bittered Black:
Add after mash-out, during vorlauf.

Cane Sugar:
Add to boil kettle.

Step Mash
122-131 10-20 min

Add Cane Sugar to boil kettle.
Cold steep Black malt.
Cold steep with no boil
Mixed with cold water and left at room temperature for a full day
Add to wort in fermenter

As fermentation begins to slow, raise temperature 1◦F per day until reaching 70◦F.

Cellar for at least 3 months (longer is even better).
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.86 35.5  
Strike water volume at mash thickness of 1.5 qt/lb 5.17 20.7  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume 3.69 14.8  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 6.89 27.6  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses -0.04 -0.2  
Amount going into fermentor 5.5 22  
Total: 8.86 35.5

Overall Impression:
A strong, malt-accentuated, lagered artisanal beer with a range of malt flavors appropriate for the color. All of them are malty yet dry, with clean flavors and a smooth character.

Prominent malty sweetness, often with a complex, light to moderate intensity toasty-bready-rich malt character. Low to moderate esters. Little to no hop aroma (may be a bit spicy, peppery, or herbal). Paler versions will still be malty but will lack richer, deeper aromatics and may have a bit more hops. Generally, quite clean although stronger versions may have a light, spicy alcohol note as it warms.

Three main variations exist (blond, amber and brown), so color can range from golden-blonde to reddish-bronze to chestnut brown. Clarity is brilliant to fair, although haze is not unexpected in this type of often unfiltered beer. Well-formed head, generally white to off-white (varies by beer color), average persistence.

Medium to high malt flavor often with a toasty-rich, biscuity, toffee-like or light caramel-sweet character. Malt flavors and complexity tend to increase with beer color. Low to moderate esters and alcohol flavors. Medium-low hop bitterness provides some support, but the balance is always tilted toward the malt. Darker versions will have more of an initial malty-sweet impression than paler versions, but all should be malty in the palate and finish. The malt flavor lasts into the finish, which is medium-dry to dry, never cloying. Low to no hop flavor (spicy, peppery, or herbal), although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Smooth, well-lagered character, even if made with ale yeast. Aftertaste of malt (character appropriate for the color) with some dryness and light alcohol.

Medium to medium-light (lean) body, often with a smooth, creamy-silky character. Moderate to high carbonation. Moderate alcohol warming, but should be very smooth and never hot.

Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambrée). The darker versions will have more malt character, while the paler versions can have more hops (but still are malt-focused beers). A related style is Bière de Mars, which is brewed in March (Mars) for present use and will not age as well. Attenuation rates are in the 80-85% range. Some fuller-bodied examples exist, but these are somewhat rare. Age and oxidation in imports often increases fruitiness, caramel flavors, and adds corked and musty notes; these are all signs of mishandling, not characteristic elements of the style.

Name literally means “beer which has been kept or lagered.” A traditional artisanal ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. It is now brewed year-round.

Characteristic Ingredients:
The “cellar” character commonly described in literature is more of a feature of mishandled commercial exports than fresh, authentic products. The somewhat moldy character comes from the corks and/or oxidation in commercial versions, and is incorrectly identified as “musty” or “cellar-like.” Base malts vary by beer color, but usually include pale, Vienna and Munich types. Darker versions will have richer malt complexity and sweetness from crystal-type malts. Sugar may be used to add flavor and aid in the dry finish. Lager or ale yeast fermented at cool ale temperatures, followed by long cold conditioning. Floral, herbal or spicy continental hops.

Style Comparison:
Related to the Belgian Saison style, the main difference is that the Bière de Garde is rounder, richer, malt-focused, and lacks the spicy, bitter character of a Saison.

Entry Instructions:
Entrant must specify blond, amber, or brown bière de garde. If no color is specified, the judge should attempt to judge based on initial observation, expecting a malt flavor and balance that matches the color.

Vital Statistics:
OG: 1.060 – 1.080
FG: 1.008 – 1.016
IBUs: 18 – 28
SRM: 6 – 19
ABV: 6.0 – 8.5%

Commercial Examples:
Ch’Ti (brown and blond), Jenlain (amber and blond), La Choulette (all 3 versions), St. Amand (brown), Saint Sylvestre 3 Monts (blond), Russian River Perdition

high-strength, pale-color, amber-color, any-fermentation, lagered, western-Europe, traditional-style, amber-ale-family, malty

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  • Last Updated: 2019-10-29 21:50 UTC