New Guard Biere de Garde
Of the classic styles to come from France, Biere de Garde is by far the most popular. Brewed with either ale or lager yeast, keep this beer cool and cellared. For this style, the New French hop Aramis works very well.
Type: Ale
Style: Belgian / French Ales
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 9 lbs | Briess Synergy Select Pilsen Malt | Mashing grain | |
| 2 lbs | Briess Goldpils® Vienna Malt | Mashing grain | |
| 2 lbs | Briess Bonlander® Munich Malt 10L | Mashing grain | |
| 0.5 lb | Briess Special Roast Malt | Mashing grain | |
| 1 lb | Amber Candi Sugar | 60 min boil | |
| 0.5 oz | Aramis Hops (8.1% AAU) | 60 min boil | |
| 1.5 oz | Aramis Hops (8.1% AAU) | 5 min boil | |
| 2 packs | White Labs WLP545 Belgian Strong Ale Yeast | Fermenter | |
| 1 capsule | Servomyces Yeast Nutrient | 10 min boil |
Procedures
- Bring 4.1 gallons of water to 166°F.
- Mash grains at 152°F for 1 hour.
- Heat 4.3 gallons of 180°F sparge water in a kettle.
- Sparge and collect 6.3 gallons in kettle; bring to boil.
- Add 0.5 oz Aramis hops and 1 lb Amber Candi Sugar.
- After 50 minutes add yeast nutrient.
- After 5 minutes add 1.5 oz Aramis hops.
- Turn off heat. Cool beer to 75°F. Transfer to fermentor.
- Pitch two packs of White Labs WLP545 Belgian Strong Ale yeast.
Primary Fermentation: 2 weeks at 66°F – 68°F.
Secondary Fermentation: 4-8 weeks at 66°F – 68°F.
Fermentation Notes: orce carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet of WLP545 Belgian Strong Ale Yeast for 3-4 weeks.
Original Gravity: 1.075
Final Gravity: 1.011
Alcohol by Weight:
Alcohol by Volume: 8.5%
IBU: 23
Color: 16
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