RECIPES
MM Communi-brew — Bière de Garde
Grain Bill
6
| Grain | EBC | % |
|---|---|---|
| Maris Otter | 63% | |
| Munich | 20% | |
| Wheat | 10% | |
| Carafa II | 3% | |
| Biscuit | 2% | |
| Melanoiden | 2% |
Hop Schedule
| Name | Weight | AA | Type | Time |
|---|---|---|---|---|
| Saaz | g | % | Boil | Choose your own 30 IBU adventure Mins |
| EKG | g | % | Boil | Choose your own 30 IBU adventure Mins |
Yeast
| Name | Amount | Type |
|---|---|---|
| Wyeast 1762 Belgian Abbey style II | Enough Cells | Liquid |
Notes:
Process Notes
This section wasn’t voted on to save time. Mash to your own taste, aim to accentuate malt character without getting syrupy BJCP says the finish should be dry-to-medium and never cloying. so probably 65-ish degC. Boil times are usually 90 minutes, sometimes more, longer give more complexity in the malt character and will darken the colour a bit.
Water treatment? no idea I haven’t look this one up yet, open to comment.
An OG of ~1.058 should get you around 6%. If you want a 7-8% beer aim for approx. 1.075-ish. The 6% abv as voted for could be considered in range of a Biere de Mars a lower strength BdG requiring less maturation.
Ferment at lower end of range to produce subdued ester production. If you change up the yeast that’s cool, there are many options here and I expect popular ones could sell out. Just read the instructions and aim to produce a low to mind ester profile, that means belgian strains at their low end and lager strains at their high end.
Package for moderate to high carbonation, and the beer will respond well to time in the keg or bottle when maturing.