- Joined
- Dec 19, 2015
- Messages
- 270
- Reaction score
- 103
- Recipe Type
- All Grain
- Yeast
- Omega OYL-057 "Hothead"
- Yeast Starter
- 2L
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.062 - 1.071 with added sugar
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 60
- IBU
- 62
- Color
- dark :)
- Primary Fermentation (# of Days & Temp)
- 28 days @ 70-72°F
- Secondary Fermentation (# of Days & Temp)
- n/a
- Additional Fermentation
- bottle conditioned
- Tasting Notes
- Somewhat sweet, balanced by aggressive hop bitterness. Earthy. Dried fruit notes are prominent.
I'm a big fan of Josh Weikert's "Brew Your Best" articles. As I was contemplating what to brew in the warm end-of-summer-beginning-of-fall months here in California, my thoughts turned to Farmhouse Ales and Bière de Garde in particular. I have to admit not being terribly familiar with the style, but I have loved every one I've ever tasted, from Sierra Nevada's Trip in the Woods to Fieldwork Brewing in Berkeley. I became interested, in reading Josh's "Brew your best Biere de Garde," for some reason, in Brewing a Brown Bière de Garde, which I have never had ... it just sounded good. Perhaps because I'm not familiar with it, I went ahead and took some liberties.
The results were so good, I drank the entire hydrometer sample, and I poured the dregs of the bottling bucket into my glass and had that too.
Here it is:
Method: Brew-in-a-bag
Ingredients for 5 gallons:
Grain bill:
5.5 lb Munich
5.5 lb Pilsner
12 oz Crystal 60L
12 oz Special B
4 oz. Blackprinz
Adjuncts:
1 lb. soft brown Belgian Candi Sugar - boiled in 1 qt water & added to fermentor on day 5.
1.5 tsp. CaCl in mash
4 oz. corn sugar boiled in 2 c. water for priming
Yeast: Omega OYL-057 "Hothead" (2L starter)
Water: municipal water, filtered
Hop bill:
1 oz Magnum (14.4%) for 60 min
1 oz. Tettnanger (3%) for 15 min.
1 oz Fuggles (4.3%) for 5 min.
Mash: 152° for 60 min. Dunk-sparge @ 180°
Mash pH: 5.22
Boil: 60 min
Fermentation: Single stage, 4 weeks
O.G. 1.062 - 1.071 with added sugar.
F.G. 1.016
ABV 7.2%
The results were so good, I drank the entire hydrometer sample, and I poured the dregs of the bottling bucket into my glass and had that too.
Here it is:
Method: Brew-in-a-bag
Ingredients for 5 gallons:
Grain bill:
5.5 lb Munich
5.5 lb Pilsner
12 oz Crystal 60L
12 oz Special B
4 oz. Blackprinz
Adjuncts:
1 lb. soft brown Belgian Candi Sugar - boiled in 1 qt water & added to fermentor on day 5.
1.5 tsp. CaCl in mash
4 oz. corn sugar boiled in 2 c. water for priming
Yeast: Omega OYL-057 "Hothead" (2L starter)
Water: municipal water, filtered
Hop bill:
1 oz Magnum (14.4%) for 60 min
1 oz. Tettnanger (3%) for 15 min.
1 oz Fuggles (4.3%) for 5 min.
Mash: 152° for 60 min. Dunk-sparge @ 180°
Mash pH: 5.22
Boil: 60 min
Fermentation: Single stage, 4 weeks
O.G. 1.062 - 1.071 with added sugar.
F.G. 1.016
ABV 7.2%