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Biere de Garde 2

180 calories 16.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 10 liters
Post Boil Size: 7 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Matt Boothman
No Chill: 10 minute extended hop boil time
Calories: 180 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Monday August 13th 2018
1.059
1.011
6.2%
27.2
14.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
750 g Crisp Malting - Munich Malt750 g Munich Malt 37 10 43.9%
750 g Crisp Malting - Europils Malt750 g Europils Malt 37.5 1.87 43.9%
75 g Crisp Malting - Crystal Dark - 77L75 g Crystal Dark - 77L 33.1 77 4.4%
120 g Cane Sugar120 g Cane Sugar 46 0 7%
15 g Crisp Malting - Black15 g Black 34.5 600 0.9%
1,710 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 g Barth-Haas - Polaris2.5 g Polaris Hops Pellet 19.8 Boil 60 min 20.1 25%
2.50 g Barth-Haas - Polaris2.5 g Polaris Hops Pellet 19.8 Boil 0 min 7.06 25%
5 g Barth-Haas - Polaris5 g Polaris Hops Pellet 19.8 Dry Hop 7 days 50%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum Water Agt Mash 0 min.
1 g Table Salt Water Agt Mash 0 min.
 
Yeast
Crossmyloof - Midland
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
13 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 51 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 27.7 g       Temp: 18 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 L Infusion 66 °C 66 °C 60 min
1.5 L Sparge 50 °C 50 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 15.1 L) 12.4
Mash volume with grains (equipment estimates 16.2 L) 13.5
Grain absorption losses -1.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 12.7 L) 10
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 7
Volume into fermentor 7
Total: 12.4  
Equipment Profile Used: System Default
"Biere de Garde 2" Bière de Garde beer recipe by Matt Boothman. BIAB, ABV 6.18%, IBU 27.16, SRM 14.75, Fermentables: (Munich Malt, Europils Malt, Crystal Dark - 77L, Cane Sugar, Black) Hops: (Polaris) Other: (Gypsum, Table Salt)
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  • Last Updated: 2024-04-07 06:59 UTC