Sunday, October 9, 2016

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.

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 %
Amt Name Type # %/IBU
9 lbsPilsner (2 Row) Bel (2.0 SRM)Grain172.0 %
2 lbs 8.0 ozWheat, Torrified (1.7 SRM)Grain220.0 %
1 lbsOats, Flaked (1.0 SRM)Grain38.0 %
1.00 ozStyrian Goldings [3.30 %] - Boil 90.0 minHop412.1 IBUs
0.25 ozStyrian Goldings [3.30 %] - Boil 15.0 minHop51.4 IBUs
0.30 ozFuggle [4.50 %] - Boil 12.0 minHop62.2 IBUs
0.50 ozStyrian Goldings [3.30 %] - Boil 5.0 minHop71.3 IBUs
1.0 pkgGarden Wild, 2015Yeast8-
1.0 pkgSafBrew Specialty Ale (DCL/Fermentis #T-58) [23.66 ml]Yeast9-
4.00 lbCrabapple (Secondary 0.0 mins)Other10-

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-glucanaseAdd 12.50 qt of water at 113.2 F105.0 F10 min
Peptidase Add 2.75 qt of water at 203.7 F120.0 F30 min
Proteinase Add 3.25 qt of water at 205.4 F133.0 F20 min
Sacc LowDecoct 4.37 qt of mash and boil it 148.0 F35 min
Sacc HightDecoct 2.88 qt of mash and boil it 156.0 F40 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.

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