Steve's Amber Biere de Garde Beer Recipe | All Grain Bière de Garde by | Brewer's Friend
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Steve's Amber Biere de Garde

194 calories 18.9 g 12 oz
Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Pandy Grelps
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Sunday April 26th 2015
Amount Fermentable Cost PPG °L Bill %
6.25 lb American - Pale 2-Row6.25 lb Pale 2-Row 37 1.8 47.2%
1.75 lb German - CaraAmber1.75 lb CaraAmber 34 23 13.2%
1.75 lb American - Munich - Light 10L1.75 lb Munich - Light 10L 33 10 13.2%
1.50 lb American - Rye1.5 lb Rye 38 3.5 11.3%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 15.1%
13.25 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 22.38 20%
0.65 oz Cascade0.65 oz Cascade Hops Pellet 7 Boil 30 min 11.18 13%
0.35 oz Cascade0.35 oz Cascade Hops Pellet 7 Boil 15 min 3.89 7%
1 oz Strisselspalt1 oz Strisselspalt Hops Pellet 3.5 Boil 5 min 2.23 20%
1 oz Strisselspalt1 oz Strisselspalt Hops Pellet 3.5 Boil 0 min 20%
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 6.5 Dry Hop 7 days 20%
5 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Strike-In / Sacch Rest Infusion -- 152 °F 60 min
Mash Out / Sparge Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
White Labs - French Ale WLP072
1 Each
Attenuation (custom):
Optimum Temp:
63 - 67 °F
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Boston, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 1 31 19 9 41
Mash Chemistry and Brewing Water Calculator

Recipe essentially based off Steve's Amber Ale but with changes to hops and yeast. The traditional French Strisselspalt hops will hopefully impart a nice, light and spicy/floral aroma and dry-hopping with UK Bramling Cross should give off some blackcurrant notes to play off the slight phenols we should get from fermenting a little on the higher end (about 70 F is what we're aiming for). Should be a nice little beer... a taste of the French countryside with a bit of an American twist.

6/6/15: Added 1 oz Bramling Cross in muslin bag as dry-hop

6/13/15: Just racked and removed dry-hop bag. Took a sample and we got pretty great attenuation (got it down to 1.013 which is slightly better than the calculated 1.016). Color of the sample is fantastic. Smell isn't really spicy or citrusy despite the Cascade and Strisselspalt additions. Instead, the aroma is dominated by blackberry and lemon. We should be bottling it next weekend and will report back with more notes then.

6/20/15: Finally trying a sample of this... should be bottling it on 6/27, so we're a week behind but life gets in the way sometimes. Flavor is very jammy and follows the nose with a lot of black raspberry and blackcurrant notes. The dark fruit mingles with some caramel and earthy rye before finishing rather dry. Ester qualities are surprisingly minimal despite stressing the yeast slightly (fermenting a few degrees above its preferred temp), but the finished beer has a hefty body and a lot of unique and appreciable flavors. Excited to see how it conditions and how it "keeps" considering that is what a biere de garde should do!

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  • Public: Yup, Shared
  • Last Updated: 2015-06-21 02:51 UTC
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