brēowanthorpe

The Homestead of Beer

Biere de Garde

By thomas #30 minute boil, #Ale, #Barley, #Beer, #Bière de Garde, #France, #High Gravity, #Homebrew, #Hops, #No-sparge, #one-gallon, #Pilsner, #Water, #Westfort, #Yeast

Codename : Westfort Bière Outrageant Redux

My first attempt at this beer, mistakes were made, fortunately nothing I would consider a brew-fail as I mostly  recovered on the fly. I liked the taste of the final product, so I was determined to do it again, but do it right.

A little bit about the style

Calling this a farmhouse beer invites comparisons to Saison, which has a completely different balance – Bière de Garde is malty and smooth, while Saison is hoppy and bitter. Actually has more of a similarity in malt profile to a Bock.

https://www.bjcp.org/style/2021/24/24C/biere-de-garde/

Ingredients

  • 1 lb 12 oz Pilsner malt (2L)
  • 6 oz Munich maltt (5L)
  • 2 oz Amber malt (28L)
  • 2 oz Caramel malt (30L)
  • 0.5 oz Crystal medium malt (67L)
  • 2 oz Belgian Candi Sugar (17L)
  • 1/4 Campden tablet when preparing strike water (optional)
  • 0.2 oz Cascade hops at 30 minutes
  • 1/4 tsp Irish Moss (optional) at 15 minutes
  • 0.2 Cascade hops at 5 minutes
  • 5 ml French Saison dry ale yeast.

Vital Stats

BJCP Style : Bière de Garde
Anticipated ABV : 7.2%
Anticipated IBU : 22
Anticipated SRM : 13
Pre-boil SG : 1.059
Post-boil SG : 1.089
Original SG : 1.065
Target SG : 1.010
Brewhouse (in)efficiency : 70%

Brew Day

  • Prepare 5.5L strike water at 158F.
  • Add the milled grains to the bag.
  • Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 158F.
  • Stir occasionally.
  • Calibrate the sonic screwdriver.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring up to a boil, 212F, set the timer for 30 minutes. Add hops, candi sugar and Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture.
  • Pitch the yeast to the carboy.
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Add one litre of water for the top-up to the carboy.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for 10-14 days.

Bottling Day

Brew Notes

  • Needed 90 minutes of mashing to achieve the pre-boil gravity, all other measurements were made, 7.2% ABV anticipated.
Ferment the ale in the carboy for 10-14 days.

Brew day : 16-Oct-2023