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Author Topic: Cellar Door Garde  (Read 1411 times)

Offline sdixon

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Cellar Door Garde
« on: May 01, 2012, 11:33:18 PM »
Brew Method: BIAB
Style Name: Bière de Garde
Boil Time: 60 min
Batch Size: 21 liters
Boil Size: 26.5 liters
Efficiency: 70%

STATS:
Original Gravity: 1.065
Final Gravity: 1.017
ABV (standard): 6.28%
IBU (tinseth): 25.94
SRM (morey): 5.26

FERMENTABLES:
4 kg - Floor-Malted Bohemian Pilsner (68.4%)
0.7 kg - Vienna (12%)
0.6 kg - Honey  (10.3%)
0.3 kg - CaraBelge (5.1%)
0.25 kg - Toasted Wheat (4.3%)


HOPS:
35 g - East Kent Goldings (AA 5.1) for 60 min, Type: Leaf/Whole, Use: Boil
15 g - Hallertau Mittelfruh (AA 4.5) for 30 min, Type: Leaf/Whole, Use: Boil
10 g - Saaz (AA 4.2) for 5 min, Type: Leaf/Whole, Use: Boil

MASH STEPS:
1) Temp: 151 C, Time: 60 min

YEAST:
Wyeast - Belgian Ardennes 3522
Starter: Yes
Form: Liquid
Attenuation (avg): 74%
Flocculation: High
Optimum Temperature: 18.33 C - 29.44 C


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2012-05-02 02:31 UTC
Recipe Last Updated: 2012-05-01 22:28 UTC
"Good people drink good beer"
Hunter S. Thompson


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Offline jamie_savoie

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Re: Cellar Door Garde
« Reply #1 on: May 02, 2012, 08:49:39 AM »
looks nice!  3255 is one vigourous yeast and I wonder if it's not going to attenuate too much for the style?  

I'll be brewing a BdG in the near future, I have a bottle of Gavroche and 3 Monts from St-Sylvestre that I want to culture and brew with it.  Might test it against 2565 and compare the two