Falling Iguanas - Beer Recipe - Brewer's Friend

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Falling Iguanas

241 calories 23.3 g 12 oz
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Beer Stats
Notice: Recipe was deleted by owner
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 241 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Tuesday January 14th 2020
1.073
1.016
7.4%
27.5
14.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb German - Pilsner16 lb Pilsner 38 1.6 58.2%
6 lb German - Dark Munich6 lb Dark Munich 36 10 21.8%
1 lb German - Vienna1 lb Vienna 37 4 3.6%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 3.6%
0.50 lb German - Chocolate Rye0.5 lb Chocolate Rye 31 240 1.8%
2 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)2 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 7.3%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 1.8%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 1.8%
27.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Jarrylo1.2 oz Jarrylo Hops Pellet 16.3 Boil 30 min 23.43 37.5%
1 oz Jarrylo1 oz Jarrylo Hops Pellet 16.3 Whirlpool at 170 °F 20 min 3.22 31.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Whirlpool at 170 °F 20 min 0.89 31.3%
3.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.90 g Chalk Water Agt Mash 1 hr.
3.20 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
5.50 g Gypsum Water Agt Mash 1 hr.
4.85 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 923 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.15 psi       Temp: 38 °F       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
44.2 qt Temperature -- 145 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.55 gal (50.18 qt). Suggest reducing initial water volume to 11.82 gal (47.3 qt) and adding 0.55 gal (2.18 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.56 38.3  
Mash volume with grains 11.6 46.4  
Grain absorption losses -3.19 -12.8  
Remaining sparge water volume 6.88 27.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.37 g | 49.5 qt) 13 52  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 11.63 g | 46.5 qt) 11 44  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Estimated amount in fermentor 10.93 43.7  
Total: 16.44 65.8
Equipment Profile Used: System Default
 
Notes

******BJCP 2019 guideline*******

French-Style Bière de Garde

Original Gravity (°Plato) 1.040-1.080 (10-19.3 °Plato) Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.0-3.5 °Plato) Alcohol by Weight (Volume) 3.5%-6.6% (4.4%-8.4%) Bitterness (IBU) 20-40 Color SRM (EBC) 4-20(8-40 EBC)

Color: Light amber to chestnut brown/red
Clarity: Chill haze is acceptable. These beers are often bottle conditioned so slight yeast haze is acceptable.
Perceived Malt Aroma & Flavor: These beers are characterized by a toasted malt aroma along with a slight malt sweetness and/or toasted malt flavor.
Perceived Hop Aroma & Flavor: Low to medium from noble-type hops
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity ester aromas are medium to high. Whereas fruity ester flavors are low to medium. Diacetyl should not be present. Bière de Garde may have Brettanomyces yeast-derived flavors that are slightly acidic, fruity, horsey, goaty and/or leather-like. Alcohol may be evident in higher strength beers.
Body: Low to medium
Additional notes: Earthy and/or cellar-like aromas are acceptable.

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  • Last Updated: 2021-11-08 18:51 UTC