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bdgII
trying to make a nice caramelly bière de garde ambrée, with main emphasis on malt
| Brewer: | coz | Email: | cbone@conmusic.usyd.edu.au | |||||
| Beer: | bdgII | Style: | Bière de Garde | |||||
| Type: | All grain | Size: | 16 liters | |||||
| Color: |
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Bitterness: | 37 IBU | |||||
| OG: | 1.069 | FG: | 1.012 | |||||
| Alcohol: | 7.4% v/v (5.8% w/w) | |||||||
| Water: | soft sydney tap h2o | |||||||
| Grain: | 3kg 150g German Vienna 2kg German Munich 200g Melanoidin 100g cara-aroma 100g British crystal 70-80L |
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| Mash: | 65% efficiency | |||||||
| 90' at 66ºC | ||||||||
| Boil: | 100 minutes | SG 1.053 | 21 liters | |||||
| took 6 cups of wort at start of boil and caramelised it to buggery in a small pot, for half an hour, then threw it back in. irish moss for last half hour. |
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| Hops: | 50g Tettnanger (4.5% AA, 60 min.) 10g Hallertauer Mittelfruh (3% AA, 15 min.) 10g Hallertauer Mittelfruh (aroma) |
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| Yeast: | i'm trying a mixture of yeasts - WLP 011 european ale + WLP800 (P.U. yeast). shoved in heaps of both. | |||||||
| Log: | primary 6 days gradually cooling from 28º down to 13ºC. racking gravity 1014. secondary 1 month at 8º. | |||||||
| Tasting: | tasting pretty strongly malty and caramelly at racking, heaps of raisins, munich malt, toffee, hopefully fruity stuff will smooth out during secondary. | |||||||
Recipe posted 12/18/03.
