AABGBdG – Briess Copper Malt Biere de Garde

This the recipe page for the biere de garde I brewed for an AABG Brewola event. We met on April 13th, 2018 to compare beers, you can read about that here.

I’m fermented it all clean with WLP029, and then kegged half and put the other half in a carboy with Bootleg Biology’s Funk Weapon 3. I opted to start the fermentation out at 58F and kept it there about 5 days despite White Labs’ recommendation to keep it warmer. It worked very well at 58F, hitting 79% attenuation.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 60 min 23.8 IBUs 11.9 SRM 1.071 1.012 7.8 %

Fermentables

Name Amount %
Pilsner (2 Row) Bel 19.18 lbs 66.28
Copper Malt 5.004 lbs 17.29
Munich 10L (Briess) 4.752 lbs 16.42

Hops

Name Amount Time Use Form Alpha %
Phoenix 49.3 g 60 min First Wort Pellet 8.4

Yeast

Name Lab Attenuation Temperature
German Ale/Kolsch (WLP029) White Labs 75% 65°F - 69°F

Mash

Step Temperature Time
Mash In 150°F 75 min

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