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Belgian and French Ale - Bière de Garde (BJCP 2008)




Top 10 Bière de Garde (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Jenlain Bière de Garde Clone
48 L 6.71% 27 1.063 1.011
All Grain 7933
3 Monts Biere de Garde
5.5 gal 8.51% 23.81 1.083 1.018
Partial Mash 3532
Steve's Amber Biere de Garde
6 gal 6.01% 41.35 1.059 1.013
All Grain 3083
Avant Garde Clone
5 gal 7.42% 36 1.074 1.017
extract 2288
Biere De Garde
5 gal 6.21% 29.19 1.069 1.021
All Grain 2023
Biere de J Garde
12 gal 6.85% 28.97 1.072 1.020
All Grain 2011
Lawnmower heaven
5 gal 6.76% 43.81 1.064 1.012
Partial Mash 1983
Autumn #03 - FH Harvest Moon
5.25 gal 6.64% 33.64 1.070 1.019
All Grain 1974
Biere de Mars
5 gal 6.68% 23.48 1.068 1.017
BIAB 1796
2. Avant Garde Clone (33%)
25 L 6.11% 20.47 1.059 1.013
All Grain 1746

Newest Bière de Garde (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Princess Belle Bière de Garde
20 gal 9.58% 32.52 1.079 1.006
All Grain 51
Awesome Recipe
80 L 5.21% 34.26 1.053 1.013
All Grain 43
Awesome Recipe
25 L 7.5% 23.72 1.069 1.012
All Grain 74
Awesome Recipe
25 L 7.86% 24.54 1.069 1.012
All Grain 65
Ben’s Biere de Garde
5.5 gal 6.79% 31.5 1.072 1.020
BIAB 188
Bier de Garde
5.5 gal 6.65% 26.85 1.066 1.015
All Grain 227
Awesome Recipe
5.5 gal 6.43% 25.07 1.065 1.016
All Grain 153
Spelt Saison
5.5 gal 6.25% 22.77 1.060 1.013
All Grain 419
Papá Biere de Garde
15 L 6.45% 0 1.066 1.016
All Grain 163
Biere de Noël
22 L 6.18% 31.12 1.063 1.016
All Grain 318

Fermentables Used In Bière de Garde (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Munich - Light 10L 34 Grain specialty malt 10°L
33 18% 4% - 38%
American - Pilsner 31 American Grain base malt 1.8°L
37 60% 29% - 78%
American - Vienna 30 American Grain base malt 4°L
35 23% 3% - 100%
Belgian - Pilsner 30 Belgian Grain base malt 1.6°L
37 67% 34% - 100%
Belgian - Biscuit 28 Belgian Grain roasted malt 23°L
35 6% 1% - 15%
Cane Sugar 26 Sugar sugar 0°L
46 6% 1% - 13%
Belgian - Special B 23 Belgian Grain roasted malt 115°L
34 3% 1% - 7%
Munich 23 Grain specialty malt 6°L
37 20% 6% - 100%
US - Pale 2-Row 21 US Grain base malt 1.8°L
37 55% 13% - 100%
German - Vienna 20 German Grain base malt 4°L
37 23% 2% - 95%

Hops Used In Bière de Garde (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 34 3.5 41% 14% - 100%
Strisselspalt 24 3.5 49% 18% - 100%
Fuggles 22 4.5 41% 14% - 100%
Northern Brewer 19 7.8 40% 9% - 100%
Hallertau Mittelfruh 16 3.75 43% 13% - 100%
Hallertau Hersbrucker 16 4 38% 14% - 71%
Magnum 15 15 54% 20% - 100%
East Kent Goldings 15 5 44% 17% - 100%
Tettnanger 14 4.5 38% 14% - 100%
Domestic Hallertau 10 3.9 44% 14% - 100%

Steeping Grains Used In Bière de Garde (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Special B 4 Belgian Grain roasted malt 115°L
34 48% 25% - 67%
American - Caramel / Crystal 40L 2 American Grain crystal malt 40°L
34 35% 20% - 50%
American - Caramel / Crystal 120L 2 American Grain crystal malt 120°L
33 67% 33% - 100%
Belgian - CaraMunich 2 Belgian Grain crystal malt 50°L
33 38% 25% - 50%

Yeasts Used In Bière de Garde (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Danstar - Belle Saison Yeast 11 Danstar Ale High Low 80% 63°F 75°F
White Labs - French Ale WLP072 10 White Labs Ale Medium Med-High 71.5% 63°F 67°F
Wyeast - Bier de Garde 3725 8 Wyeast Ale 0.12 Low 76% 70°F 95°F
White Labs - Belgian Saison II Yeast WLP566 8 White Labs Ale Medium Medium 81.5% 68°F 78°F
Wyeast - French Saison 3711 8 Wyeast Ale 0.12 Low 80% 65°F 77°F
Wyeast - German Ale 1007 7 Wyeast Ale 0.11 Low 75% 55°F 68°F
Fermentis - Saflager - German Lager Yeast W-34/70 5 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
White Labs - French Saison Ale Yeast WLP590 5 White Labs Ales Medium Medium 81% 69°F 75°F
White Labs - German Lager Yeast WLP830 5 White Labs Lagers Medium Medium 76.5% 50°F 55°F
Wyeast - Farmhouse Ale 3726 5 Wyeast Ale 0.12 Variable 76% 70°F 95°F

Other Ingredients Used In Bière de Garde (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 14 Water Agt Mash 32% 0% - 100%
Irish Moss 11 Fining Boil 70% 11% - 100%
Calcium Chloride (dihydrate) 9 Water Agt Mash 28% 0% - 70%
Whirlfloc 6 Fining Boil 77% 44% - 100%
Lactic acid 5 Water Agt Mash 87% 50% - 100%
Phosphoric acid 5 Water Agt Mash 86% 34% - 100%
Epsom Salt 4 Water Agt Mash 12% 0% - 28%
Calcium Chloride (anhydrous) 3 Water Agt Mash 15% 0% - 35%
Baking Soda 2 Water Agt Mash 3% 1% - 5%
Yeast Nutrient 2 Other Mash 39% 33% - 44%

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