Crabapple Bier de Garde

Hopefully this works....I decided to finally break down and buy Beersmith (2.3.7).  Thus far it seems to be worth it, but I rather wanted to check how accurate it is with mash schedules.  One of the brews I wanted to do was a bier de gard; something with an extremely simple grain bill, a combination of wild and saison yeast, fairly low hop.

Then I noticed the crabapple crop on the tree, and went eureka!  This is the result; a fairly typical farmhouse ale with only three malts (pils, wheat, and rolled oats).  I should get some interesting flavours from the wild yeast, as well as some acidity.  The other thing I was playing with was a looong boil to develop some melanoidins.

Bier de Garde, Crabapple

Bière de Garde (24 C)

Type: All Grain
Batch Size: 4.00 gal
Boil Size: 5.18 gal
Boil Time: 300 min
End of Boil Vol: 4.43 gal
Final Bottling Vol: 4.00 gal
Fermentation: Ale, Two Stage

Date: 07 Oct 2016
Equipment: BIAB Full batch
Efficiency: 72.00 %
Est Mash Efficiency: 76.5 %

Ingredients

Amt	Name	Type	#	%/IBU
9 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	1	72.0 %
2 lbs 8.0 oz	Wheat, Torrified (1.7 SRM)	Grain	2	20.0 %
1 lbs	Oats, Flaked (1.0 SRM)	Grain	3	8.0 %
1.00 oz	Styrian Goldings [3.30 %] - Boil 90.0 min	Hop	4	12.1 IBUs
0.25 oz	Styrian Goldings [3.30 %] - Boil 15.0 min	Hop	5	1.4 IBUs
0.30 oz	Fuggle [4.50 %] - Boil 12.0 min	Hop	6	2.2 IBUs
0.50 oz	Styrian Goldings [3.30 %] - Boil 5.0 min	Hop	7	1.3 IBUs
1.0 pkg	Garden Wild, 2015	Yeast	8	-
1.0 pkg	SafBrew Specialty Ale (DCL/Fermentis #T-58) [23.66 ml]	Yeast	9	-
4.00 lb	Crabapple (Secondary 0.0 mins)	Other	10	-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.082 SG
Est Final Gravity: 1.025 SG
Estimated Alcohol by Vol: 7.5 %
Bitterness: 16.9 IBUs
Est Color: 4.8 SRM

Measured Original Gravity: 1.081 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 9.4 %
Calories: 274.8 kcal/12oz 

Mash Profile

Mash Name: Full Belgian Step II
Sparge Water: 0.75 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.72
Measured Mash PH: 5.20

Total Grain Weight: 12 lbs 8.0 oz
Grain Temperature: 68.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:

Mash Steps

Name	Description	Step Temperature	Step Time
Beta-glucanase	Add 12.50 qt of water at 113.2 F	105.0 F	10 min
Peptidase	Add 2.75 qt of water at 203.7 F	120.0 F	30 min
Proteinase	Add 3.25 qt of water at 205.4 F	133.0 F	20 min
Sacc Low	Decoct 4.37 qt of mash and boil it	148.0 F	35 min
Sacc Hight	Decoct 2.88 qt of mash and boil it	156.0 F	40 min

Created with BeerSmith

Wort Before Boil

And after the boil--the difference is astounding.

10-7-16; OG 1.080.

10-9-16; After high krausen, I added the four pounds of crabapples, thawed and lightly squooshed.

12-7-16; Racked off the apples, SG 1.020.  I'm not getting very much, and may well brew more wort and add.  I didn't worry at all about transferring trub--I figure it'll settle out again, and I wanted to get as much beer as possible.





© John Frey, 2016. The Author of this work retains full copyright for this material.  The recipes and other contents therein may not be used for any commercial purposes.