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AEM BDG

259 calories 21.1 g 12 oz
Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 9 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 259 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created Friday November 26th 2021
1.079
1.012
8.8%
20.1
16.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Vienna2 lb Vienna 35 4 7.4%
16 lb Pale 2-Row16 lb Pale 2-Row 37 1.8 59.3%
3 lb American - Wheat3 lb Wheat 38 1.8 11.1%
2 lb Belgian Candi Sugar - Amber/Brown (60L)2 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 7.4%
2 lb German - Abbey Malt2 lb Abbey Malt 33 17 7.4%
2 lb German - CaraMunich II2 lb CaraMunich II 34 46 7.4%
27 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 7.21 14.3%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 3.6 14.3%
0.50 oz Yakima Chief Hops - Hallertau0.5 oz Hallertau Hops Pellet 5 Boil 15 min 2.29 14.3%
0.50 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 15 min 3.76 14.3%
1 oz Yakima Chief Hops - Hallertau1 oz Hallertau Hops Leaf/Whole 5 Boil 5 min 1.67 28.6%
0.50 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 5 min 1.51 14.3%
3.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
50 qt Decoction 130 °F 15 min
Decoction 140 °F 20 min
Decoction 152 °F 45 min
22 qt Sparge 170 °F 30 min
Starting Mash Thickness: 2 qt/lb
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 488 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.72 psi       Temp: 38 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Minimum 30 days in primary, starting at 65 degF for a week, then ramping up the temperature to 75 degF over two days and holding it there until there's no evidence of fermentation. I split the batch into two 5 gal kegs and carbonated at 15 psig (using the quick carb rolling of the keg over 3 minutes). Another week of aging in in the keg and all the off flavors are mopped up (diacetyl etc).

Enjoy the esters (from yeast), nut fruit/citrus flavors (from the hops) and bread flavors (malts).

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-01-04 22:55 UTC
Discussion about this recipe:
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Alan's Beer 01/04/2022 at 02:34pm
5 of 5

Complex malt & hops flavors meld in perfectly with the esters produced by the saison yeast. The perle & hallertau hops add notes of stone fruit and citrus, the saison yeast - stone fruit and banana notes and the malts add dough/bread notes. All in all a perfect flavor storm... My favorite brew, personally.


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