Décadent Grand Cru

This beer finds its origins in the farmhouses in the north of France, near the Belgian border. Bière de garde literally means "beer to keep", and was brewed in late winter to be laid down for the brewing-unfriendly summer months. It is characterized by its aromatic, spicy malts and soft, subtly spicy hop varieties. Traditionally such beers were top-fermenting; many modern examples utilize bottom-fermenting yeasts at ale temperatures, for a rounded and fruity character. These beers seem to be immersed in the earthy charm of the farmhouse cellar, with an epicurean nobility, equally at home next to Grands-Echézeaux burgundies and Maroilles cheeses.

Brewer:	Michael Hoopes		Email:	mhoopes@wenet.net
URL:	http://www.wenet.net/~mhoopes/beer.html
Beer:	Décadent Grand Cru		Style:	Bière de Garde
Type:	Partial mash		Size:	5 gallons
Color:	17 HCU (~10 SRM)		Bitterness:	27 IBU
OG:	1.074		FG:	1.016
Alcohol:	7.5% v/v (5.9% w/w)
Water:	Used osmotically-filtered tap water. Added 2 tsp. of gypsum.
Grain:	5 lb. American Vienna 12 oz. Belgian aromatic 4 oz. Belgian biscuit 6 oz. Belgian CaraVienne
Mash:	75% efficiency
	Mash water: 8.3 quarts (130 ºF strike) 122 ºF (30 min) 157 ºF (55 min) 168 ºF (5 min) Sparge water: 9.9 quarts (170 ºF) Sparge liquor: 3.6 gallons Desired final volume: 5 gallons
Boil:	60 minutes	SG 1.099	3.75 gallons
	4 lb. 8 oz. Light dry malt extract
Hops:	1.12 oz. Perle (8.4% AA, 60 min.) 0.66 oz. Tettnanger (4.2% AA, 15 min.) 0.66 oz. Tettnanger (4.2% AA, 2 min.)
Yeast:	BrewTek Saison CL-380 500 mL starter
Log:	Ferment at 65-70 ºF for 48 hours; rack to secondary when gravity has dropped below 1.025. Continue secondary fermentation at 50-60 ºF for 14 days.
Carbonation:	2.0 volumes	Corn Sugar: 3.79 oz. for 5 gallons @ 72°F

Recipe posted 10/12/98.