Bière de Garde Biere De Garde

[radwizard]

Recipe Type

All Grain

Yeast

Imperial Dieter

Batch Size (Gallons)

6

Original Gravity

1.069

Final Gravity

1.008

Boiling Time (Minutes)

90

IBU

21

Color

17.5

Primary Fermentation (# of Days & Temp)

4 days @ 65 - 10 days @ 68

Secondary Fermentation (# of Days & Temp)

2 months at 34

Tasting Notes

Malty, Rustic, Grainy upfront. Peppery, Spicy on the back end

I am pretty excited about this beer. It came out a little bigger then most of the farmhouse beers I like to make. At 8% it is dangerously drinkable. It really came out the way I was hoping for. It has a rustic quality, and is a nice beer to be enjoyed with dinner.

For 6 gallons :

Mashed 148 for 90 min
Boiled for 90 min

10 lbs Bel. Pils
2.5 lbs Munich
1 lbs Vienna
8 oz Special B
3 oz Carafa II
8 oz Turbinado
5 oz Cane Sugar

.3 oz Magnum @90
2 oz Strisslespalt at 20
1 oz Saaz @ 20

 

[kinginthenorth]

Yeast?

 

[Jayjay1976]

I really like your use of special b, 8 oz is not foolin around! Do the raisins come through? The most I've ever used at once is maybe half that; subtle raisins, more like the flavor of toasted raisin bread. Crap, now I have another recipe to add to the must-brew list, that photo looks fantastic. I thought it look much longer to produce one of these.

 

[deadwolfbones]

Yeast?

Says right there in the yeast field at the top...

 

[deadwolfbones]

Beautiful color, btw. Sounds like a great recipe.

 

[radwizard]

I really like your use of special b, 8 oz is not foolin around! Do the raisins come through? The most I've ever used at once is maybe half that; subtle raisins, more like the flavor of toasted raisin bread. Crap, now I have another recipe to add to the must-brew list, that photo looks fantastic. I thought it look much longer to produce one of these.

Yeah, I get raisin in the flavor profile. It is more like raisin-bready as you experienced.
I'm usually not as "malt focused" in my brewing, but I wanted to try something different. I think using a heavier hand with the Special B contributed to making a solid beer.

I'm gonna brew this again pretty soon. The only change I am going to make is to make it a little lower OG.

As far as the time frame goes, you really just need to follow a normal primary schedule followed up by a 1-3 month cold storage. This was a fun beer to brew, and I'm pretty excited to continue to play around with the style.

 

[AlleyTreasure]

I love how this recipe sounds, so I ended up making it with a few tweaks.
I used 2oz less of turbinado sugar and used corn sugar instead of cane. I replaced the strisslespalt with hallertau mittlefruh and the saaz with my homegrown chinook. I added those hops at 15min with the sugar and a whirl floc tablet.
At about 1.010 after primary I racked into a 6 gal carboy with a 2.5 L starter of WL Brett lambicus and 2 cups raspberry purée
I plan to referment about a week or so then cold condition for a month.