En Garde!

This beer had wonderful tones of orange and spice and ended up with an incredible final gravity of 1.003 without giving too much of an alcoholic nature.

Brewer:	Derek Almashy/Patrick Crabtree		Email:	crabtre@GZIS.COM
Beer:	En Garde!		Style:	Bière de Garde
Type:	Partial mash		Size:	6 gallons
Color:	16 HCU (~10 SRM)		Bitterness:	20 IBU
OG:	1.069		FG:	1.003
Alcohol:	8.5% v/v (6.6% w/w)
Grain:	.5 lb. Belgian Pilsner .5 lb. Belgian biscuit 1 lb. American crystal 40L
Mash:	70% efficiency
	Did a partial mash by heating three quarts of water to 175 degrees. Moved water to a cold pot and mashed in grains (in a grain bag) at 164 degrees. Mashed for 45 mins at temps of 150-156 degrees. Drained off initial runnings into boil kettle and then sparged with three quarts of 170 degree water. Drained second runnings into boil kettle. This is not a perfect way to do a mash, but works in a pinch.
Boil:	60 minutes	SG 1.063	6.5 gallons
	7 lb. 5 oz. Light malt extract 2 lb. Belgian candi sugar
	Added 1 tsp Irish Moss at 15 mins left on the boil. Added 1 oz ground Coriander and 1 oz Sweet Orange Peel at end of boil. Steeped Coriander and Orange for 15 mins prior to cooling.
Hops:	1 oz. Styrian Goldings (4.2% AA, 60 min.) 1 oz. Saaz (3.4% AA, 35 min.)
Yeast:	Wyeast 3725 Biere De Gard - from a 2 pint starter in growler
Log:	Brewed 3/18/2007 - racked to primary (stainless semi-conical) Drew off yeast from primary 3/29/2007 Kegged 4/4/2007 - FG 1.003 (Yep, really!)
Tasting:	Orange and Spice so far...

Recipe posted 03/18/07.