NB Bierre de la Garde
Biere de Garde

 

Type: All Grain

 Date: 3/31/2007

Batch Size: 17.60 L

 Brewer: Jurgen F. Doreleijers
Boil Size: 21.01 L Asst Brewer: Veerle
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 65.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
4.54 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 74.61 %
0.91 kg Vienna Malt (6.9 EBC) Grain 14.92 %
0.23 kg Aromatic Malt (51.2 EBC) Grain 3.78 %
0.23 kg Honey Malt (49.3 EBC) Grain 3.73 %
0.18 kg Acid Malt (5.9 EBC) Grain 2.96 %
42.52 gm Styrian Goldings [5.40 %] (60 min) Hops 37.2 IBU
28.30 gm Styrian Goldings [5.40 %] (1 min) Hops 4.1 IBU
2.00 gm Table salt (Boil 5.0 min) Misc
1 Pkgs California Lager (Wyeast Labs #2112) [Starter 700 ml] Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.067 SG

 Measured Original Gravity: 1.068 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.20 % Actual Alcohol by Vol: 6.92 %
Bitterness: 41.4 IBU Calories: 649 cal/l
Est Color: 15.8 EBC Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body Total Grain Weight: 6.08 kg
Sparge Water: 11.07 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Light Body
Step Time Name Description Step Temp
60 min Mash In Add 11.32 L of water at 76.4 C 67.2 C
10 min Mash Out Add 5.66 L of water at 99.4 C 76.7 C

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.8
Pressure/Weight: 128.0 gm Carbonation Used: 140 g
Keg/Bottling Temperature: 15.6 C Age for: 56.0 days
Storage Temperature: 14.4 C  
 

Notes
Measure mash pH and adjust with cracked Acid Malt. Manufacturer says 0.1 pH points per 1% of grain bill. Did a titration of acid malt on city water with xxx ppm bicarbonates; see below. The city water was not filtered even for dissolved chlorine gas which may lead to chlorinated phenols.

Mash pH after 23 minutes is 5.3. Dropped to 5.1. after adjusting for 10 minutes to temp in mash and all. Decided not to take anymore of the 5 gallon of acidified tap water. So used (12/19)*240gm of acid malt.

Density 1.089 first wort reading which is really too low according to BJCP course because it isn't twice the expected OG but that might hold only for beers in low OG range. Sparge water at temperature is a high 7.8; must evaporated some H2CO3 (CO2) already. Last runnings have pH of 5.8 (should be below 6) and 1.022 density.

Evaporated 4.4 liters in boil and lost about 2l in trub when transfering to fermentor.

Created by Dodo