Bière de Garde Blonde Beer Recipe | BIAB Bière de Garde | Brewer's Friend
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Bière de Garde Blonde

223 calories 18.8 g 330 ml
Beer Stats
Method: BIAB
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.5964 liters
Post Boil Size: 12.5 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 223 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Sunday January 8th 2023
1.073
1.012
8.0%
19.8
5.2
5.4
1.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.06 kg Dingemans - Belgian Pilsner Malt3.06465 kg Belgian Pilsner Malt 37 1.6 88.9%
0.08 kg Dingemans - Aromatic Malt0.0838239 kg Aromatic Malt 36.3 19 2.4%
0.07 kg BE - Biscuit Malt0.071849 kg Biscuit Malt 2.89 € / kg
0.21 €
35 23.04 2.4%
0.09 kg Dingemans - Cara 20 MD (Caravienne)0.0855475 kg Cara 20 MD (Caravienne) 2.75 € / kg
0.24 €
34 8 2.3%
0.11 kg Belgian Candi Sugar - Clear/Blond (0L)0.114305 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 4%
3.42 kg / 0.44 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Styrian Goldings14 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 15.44 40.1%
12.50 g Fuggles12.5 g Fuggles Hops 0.05 € / g
0.63 €
Pellet 3.5 Boil 15 min 4.35 35.8%
8.40 g Saaz8.4 g Saaz Hops Pellet 3.5 Boil 0 min 24.1%
34.90 g / 0.63 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 L Infusion 69 °C 67 °C 60 min
6.2 L Sparge 70 °C 100 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss 0.11 € / g
0.23 €
Fining Boil 15 min.
2.50 g Nutrisal 0.04 € / g
0.11 €
Other Boil 15 min.
1.40 g Gypsum Water Agt Mash 1 hr.
4.13 ml Lactic acid Water Agt Mash 1 hr.
0.34 €
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
80 Milliliters
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 213 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 73.8 g       Temp: 20 °C       CO2 Level: 2.4 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
 
Notes

Ferment at 19C and raise to 21C as fermentation slows.
Cold crash and lager for 1 month.

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  • Public: Yup, Shared
  • Last Updated: 2023-01-08 16:28 UTC
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