Biere de Garde Homebrew Recipe / All Grain

May 11, 2022May 8, 2022 Mike

This was my first shot at a Biere de Garde, and I was pretty happy with it. I just picked up a Mash and Boil, and this was the first receipe I brewed, and had a few issues with the mash temp, and I don’t think it converterd the starches into the most fermentable format. The final gravity was supposed to be 1.006, but I finished at 1.016. In any case, it has some interesting roast and raisin flavors to it that I quite enjoyed. I’m absolutely going to have to try to brew it again, now that I have the bugs worked out of my system, and see how it improves. That being said, I sourced the recipe from the excellent book “Farmhouse Ales” by Phil Markowski, and am highly confident it’s a solid recipe.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
2.5 gal	180 min	16.9 IBUs	18.3876255	1.057	1.006	6.7 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Bel	4.988 lbs	93.01
Black (Patent) Malt	3.13 oz	3.65
Brown Sugar, Dark	2.86 oz	3.34

Hops

Name	Amount	Time	Use	Form	Alpha %
Fuggle	0.72 oz	60 min	Boil	Pellet	4.5
Hallertauer	0.11 oz	20 min	Boil	Pellet	4.8

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	2.00 ml	60 min	Mash	Water Agent
Calcium Chloride	0.95 g	60 min	Mash	Water Agent
Baking Soda	0.62 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	0.57 g	60 min	Mash	Water Agent
Epsom Salt (MgSO4)	0.45 g	60 min	Mash	Water Agent
Chalk	0.28 g	60 min	Mash	Water Agent
Calcium Chloride	1.58 g	60 min		Water Agent
Baking Soda	1.03 g	60 min		Water Agent
Gypsum (Calcium Sulfate)	0.94 g	60 min		Water Agent
Epsom Salt (MgSO4)	0.74 g	60 min		Water Agent
Chalk	0.46 g	60 min		Water Agent

Yeast

Name	Lab	Attenuation	Temperature
German Lager (WLP830)	White Labs	77%	50°F - 55°F

Mash

Step	Temperature	Time
Saccharification	145°F	15 min
Mash Step	154°F	60 min
Mash Out	168°F	10 min

Notes

Based on the recipe in Farmhouse Ales - Pg 88 - The big brewery version. It said it was more suitable for long term storage, and that a long boil (2 - 3 hours) would create the comlexity.
99.4 % pils
.6 % Black patent
Optionally, 5% Brown sugar (by extract)
18 - 20 IBUS of bittering hops with Brewer's Gold or Fuggle
.7 grams per 5 gal of Strisselspalt or Hallertauer late hop ( 20 - 30m of boil)
2 - 3 hour boil
Ferment with a lager strain at 58 - 62 degrees
OG 1.064
Lager for 3 - 4 weeks at 32 - 35 Degrees
Using that amount of black patenet made it black, I reduced it to make the color brown. I think the long boil will probably make it darker still. We'll see.