New Brunswick Craft Brewers Association

Beer Recipes and Food => All Grain => 16 - Belgian and French Ale => Topic started by: sdixon on February 12, 2012, 07:06:33 PM

Title: Biere de Garde #3
Post by: sdixon on February 12, 2012, 07:06:33 PM

2.5 Kg - Bohemian Pilsner
2.0 Kg - 2-Row
1.5 Kg - Wheat Malt
0.5 Kg - Munich 1
0.25 Kg - Cara Aroma

East Kent Goldings - 30g @ 60min
East Kent Goldings - 20g @ 30min
Saaz - 10g @ 1min

Yeast - Wyeast Kolsch 2565

First spunding attempt

Title: Re: Biere de Garde #3
Post by: JohnQ on February 12, 2012, 07:19:20 PM

Very interested to see how this experiment with the S-Valve works out.

JQ

Title: Re: Biere de Garde #3
Post by: sdixon on February 12, 2012, 07:51:32 PM

This is usually a 2.5 - 3 week beer. I'm hoping the s-valve knocks some time off. Also interested to see how the s-valve effects the yeast flavor profile. Should be interesting.

Title: Re: Biere de Garde #3
Post by: Richard on February 12, 2012, 08:12:32 PM

Been very curious to see what would happen with a kolsch yeast + pressurised ferment... definitely something I'd like to taste. Kolsch yeasts always taste a bit tomato'ey to me, would be curious as to whether it neutralises that profile at all.

Title: Re: Biere de Garde #3
Post by: sdixon on February 14, 2012, 10:27:08 PM

Oops... I was brewing back to back batches and had both the carboy and spunding tank ready... Biere de Garde was done first and out of habit put it in the carboy and the Allagash yeast in the spunding tank. Oh well, we shall see how Allagash house yeast fares under pressure... just fine I suspect.

PS - I discovered that Allagash use a Wyeast as their house yeast.