Biere de Garde
Beer
Date: Thu, 6 Mar 2003 21:45:45 -0500 (EST)
From: homebre973@mindspring.com
Subject: re: biere de garde

I made this style about 6 years ago and it
came in second in Best of Show and scored
an average 41.2. I tried to make it again
using the same recipe, but I fermented it at
too high a temperature (67 F) and it was too
estery, so a cool fermentation
is critical. I developed this after
e-mailing with Kit Anderson on the
HBD back then.

Biere de Point Guard

Category : Biere de Garde
Method : Full Mash
Starting Gravity : 1.063
Ending Gravity : 1.016
Alcohol content : 6.1%
Recipe Makes : 5.0 gallons
Total Grain : 11.75 lbs.
Color (srm) : 12.2
Efficiency : 75%
Hop IBUs : 27.0

Malts/Sugars:
0.75 lb. sucrose
0.50 lb. CaraMunich 60L
5.00 lb. Vienna
0.50 lb. Wheat
4.00 lb. Lager 2-Row
1.00 lb. Light Dry Malt Extract

Hops:
0.25 oz. N.Brewer pellet 7.2% 90 min
0.50 oz. Gr. Hal.Hers.Pt 2.6% 30 min
0.50 oz. Tettnanger 3.4% 60 min

Grain Starting Temperature: 65F
Desired Grain/Water Ratio: 1.25 quarts/pound
Strike Water: 3.67 gallons of water at 133F
First Mash Temperature: 122F
Second Mash Temperature: 158F
Boiling Water to add: 2.92 gallons

Notes:
1/18/99
2 tsp gypsum in mash water
15 min protein rest at 122 F
not enough room in tun, took out
some a brought to boil
to raise temp to 158 F at 11:03
added rehydrated TBS of irish moss in 1 pint
cooled add pitched Wyeast 3787 at 67 F.
Lager for 1 month after a 2 to 3 wk fermentation
ferment at room temp 55 to 60 F.

Hope this helps,
Andy from Hillsborough
3/7/03
Biere de Garde