Bière de Garde

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Bière de Garde (6.2% abv)
Our version of this French classic uses french malts and hops in addition to an extended bottle aging process to develop un équilibre parfait, or a perfect balance. The spicy hop aroma persists as the malts’ sweetness mellows over time. We recommend that you do not drink it all straight away, keep some stored to drink after a few months.
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Cook Time
2 hr
Total Time
2 hr
Cook Time
2 hr
Total Time
2 hr
Ingredients:
60-minute mash at 67°C
  1. 2.40 L (2½ qt) water, with an extra gallon (3.8 L) for sparging
  2. 910g (2 lb) French Pale malt
  3. 135g (0.3 lb) French Caramel Amber malt
  4. *All grains should be milled - see this page for information on milling
60-Minute Boil
  1. 15 g (0.5 oz) Strisselspalt hops, split into fifths
Fermentation
  1. French or Belgian ale yeast, such as Wyeast French Saison or Safale S-33
  2. 65g honey, for bottling
Instructions:
Mash
  1. In a medium-sized stockpot, heat the 2.40 L (2½ qt) of water over high heat to 70°C. Combine with all the malts and stir gently. The temperature should decrease to 66°C in around 1 minute. Take the pan off the heat. Steep the grains for 60minutes between 62°C and 67°C. Every 10 minutes or so, stir and take a temperature reading. If the temperature of the grain becomes too cold, return it to heat and stir until the temperature returns to the specified range and then take it back off the heat. With 10 minutes remaining, in a separate medium-sized stockpot heat 1 gallon (3.8 litres) of water to 77°C. Once the grains have been steeped for 60 minutes, turn the heat to high and stir until the temperature hits 77°C. At this point, take it off the heat.
Sparge
  1. Position a fine-mesh strainer across a stockpot and transfer the grains into the strainer, maintain the liquid. Pour the gallon (3.8 litres) of 77°C water over the grains. Recirculate the collected liquid through the grains once.
Boil
  1. Add another fifth of the hops after 15 and 45 minutes. Prepare an ice bath by stopping the sink and filling it halfway with water and ice. At the 60-minute mark, turn off the heat and add the remaining hops. Place the pot in the ice bath and cool to 70°F (21°C), about 30 minutes.
  2. Place the pot with the liquid in on the stove and bring to a boil over high heat. Once the liquid starts to foam, lower the heat to a slow rolling boil and add two fifths of the Strisselspalt hops.
  3. After 15 minutes, add another fifth of the hops, and a further fifth after 45 minutes. Prepare an ice bath by stopping the sink and filling it halfway with water and ice. After 60 minutes, take the pot off the heat and add the final fifth of hops. Place in the ice bath, cooling it to 21°C, this should take about 30 minutes.
Fermentation
  1. Use a funnel and strainer to pour the liquid into your fermenter (remember, it MUST be sanitized). Supplement with water in order to fill the to the 1-gallon mark. Add the yeast using your hands (remember to sanitize those too!) cover the mouth of the jug with one hand, and shake to distribute evenly. Insert the sanitized stopper and tubing to the fermenter and place the other end of the tubing into a bowl of sanitizing solution. As the yeast activates, this solution will bubble as gas is forced through the tube. After 2 to 3 days, once the bubbling has reduced, replace the tubing system with an airlock. Once a further 11 days has passed, bottle your beer using the honey - see this page for bottling instructions.
Notes:
Suggested Food Pairings
  1. Frisée aux lardons, washed-rind cow’s-milk cheese, quiche
For 5 Gallons:
60-Minute Mash at 67°C
  1. 12.5 (3¼ gallons) water, with an extra 5 gallons (15L) for sparging
  2. 4.5 kg (10 pounds) French Pale malt
  3. 680g (1.5 pounds) French Caramel Amber malt
60-Minute Boil
  1. 70g (2.5 ounces) Strisselspalt hops, split into fifths
Fermentation
  1. French or Belgian ale yeast, such as Wyeast French Saison or Safale S-33
  2. 340g honey, for bottling
BrewConductor http://brewconductor.com/

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