- Joined
- Dec 19, 2015
- Messages
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- Reaction score
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I'm a big fan of Josh Weikert's "Brew Your Best" articles. As I was contemplating what to brew in the warm end-of-summer-beginning-of-fall months here in California, my thoughts turned to Farmhouse Ales and Bière de Garde in particular. I have to admit not being terribly familiar with the style, but I have loved every one I've ever tasted, from Sierra Nevada's Trip in the Woods to Fieldwork Brewing in Berkeley. I became interested, in reading Josh's "Brew your best Biere de Garde," for some reason, in Brewing a Brown Bière de Garde, which I have never had ... it just sounded good. Perhaps because I'm not familiar with it, I went ahead and took some liberties.
The results were so good, I drank the entire hydrometer sample, and I poured the dregs of the bottling bucket into my glass and had that too. I can't WAIT to taste this in six months or so, and I may not show up to work for a few days.
It's going to be big, malty-sweet, aggressively bitter, warmly alcoholic, a little bit "earthy." I think I'm in love.
Here it is:
Method: Brew-in-a-bag
Ingredients for 5 gallons:
Grain bill:
5.5 lb Munich
5.5 lb Pilsner
12 oz Crystal 60L
12 oz Special B
4 oz. Blackprinz
Adjuncts:
1 lb. soft brown Belgian Candi Sugar - boiled in 1 qt water & added to fermentor on day 5.
1.5 tsp. CaCl in mash
4 oz. corn sugar boiled in 2 c. water for priming
Yeast: Omega OYL-057 "Hothead" (2L starter)
Water: municipal water, filtered
Hop bill:
1 oz Magnum (14.4%) for 60 min
1 oz. Tettnanger (3%) for 15 min.
1 oz Fuggles (4.3%) for 5 min.
Mash: 152° for 60 min. Dunk-sparge @ 180°
Mash pH: 5.22
Boil: 60 min
Fermentation: Single stage, 4 weeks
O.G. 1.062 - 1.071 with added sugar.
F.G. 1.016
ABV 7.2%
The results were so good, I drank the entire hydrometer sample, and I poured the dregs of the bottling bucket into my glass and had that too. I can't WAIT to taste this in six months or so, and I may not show up to work for a few days.
It's going to be big, malty-sweet, aggressively bitter, warmly alcoholic, a little bit "earthy." I think I'm in love.
Here it is:
Method: Brew-in-a-bag
Ingredients for 5 gallons:
Grain bill:
5.5 lb Munich
5.5 lb Pilsner
12 oz Crystal 60L
12 oz Special B
4 oz. Blackprinz
Adjuncts:
1 lb. soft brown Belgian Candi Sugar - boiled in 1 qt water & added to fermentor on day 5.
1.5 tsp. CaCl in mash
4 oz. corn sugar boiled in 2 c. water for priming
Yeast: Omega OYL-057 "Hothead" (2L starter)
Water: municipal water, filtered
Hop bill:
1 oz Magnum (14.4%) for 60 min
1 oz. Tettnanger (3%) for 15 min.
1 oz Fuggles (4.3%) for 5 min.
Mash: 152° for 60 min. Dunk-sparge @ 180°
Mash pH: 5.22
Boil: 60 min
Fermentation: Single stage, 4 weeks
O.G. 1.062 - 1.071 with added sugar.
F.G. 1.016
ABV 7.2%
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