Products
$30.00 USD
Mash Mouth's Biere de Garde
Bière de Garde • All Grain • 5.25 gal
N/A
November 12, 2013 09:08am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.25 gal)
- 4.00 lbs
Vienna Malt;Briess
Vienna Malt;Briess
Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 0.50 lbs
Munich TYPE II;Weyermann®
Munich TYPE II;Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout
- 0.50 lbs
Biscuit Malt;Castle Malting
Biscuit Malt;Castle Malting
Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.
- 0.50 lbs
Special B Malt;Castle Malting
Special B Malt;Castle Malting
Features: Very special Belgian dark malt, obtained through specific double drying process. Usage: Abbey ales, Trappist ales, dubbels, porters, brown ales, doppelbocks. Recommended proportion: 10%. Characteristics: Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.
- 6.00 lbs
Pale Ale Malt;Briess
Pale Ale Malt;Briess
Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1.50 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 0.5 oz
Target -9.0 AA% pellets; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense
- 0.5 oz
Zythos™ -10.9 AA% pellets; boiled 15 min
Zythos™
Zythos is a customized IPA/Pale Ale style pellet blend designed to embody the powerful tradition and unique aroma characteristics required in premium craft brews…Zythos is not a replacement for proprietary varieties, but rather a premium pellet blend designed to compliment existing IPA/Pale Ale lineups. Zythos can be used as a single hop addition or as a compliment to current inventories, imparting distinct tropical (pineapple) and citrus tones with slight pine characteristics.—Don Bryant, Hopunion LLC
- 0.5 oz
Target -9.0 AA% pellets; boiled 1 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense
- 0.50oz
Orange zest -(omitted from calculations)
Orange zest
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
-
FermentisT-58Safbrew T-58
FermentisT-58Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 16 -Belgian and French Ale
Subcategory: D -Bière de Garde
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.067 | 1.060 -1.080 |  |
| Terminal Gravity: | 1.011 | 1.008 -1.016 | |
| Color: | 17.2 SRM | 6 -19 | |
| Alcohol: | 7.4% ABV | 6% -8.5% | |
| Bitterness: | 27.1 IBU | 18 -28 | |
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