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Home » Recipes » 2004 LACF - Best of Show - Greg Beron's Biere de Garde / Pale Ale
2004 LACF - Best of Show - Greg Beron's Biere de Garde / Pale Ale
Style:    Biere de Garde / Belgian Pale Ale
Brewed by:    Greg Beron
Est. Batch Size:    5.0 Gallons (Biere de Garde) / 5 Gallons (Belgian Pale Ale)
Boil Time:    60 Minutes
Actual OG:    1.080 (Biere de Garde) / 1.046 (Belgian Pale Ale)
Recipe Index
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pilsner Belgian 22.8 lbs 92.0%
Aromatic Belgian 0.75 lbs 3.0%
Carafoam 0.75 lbs 3.0%
Candi Sugar (to the Boil) 0.5 lbs
Cap Grains for Belgian Pale Ale
Added to the mash tun after the first runnings for the Biere de Garde are pulled
Malt Name Maltser Amount Percentage
Biscuit 0.5 lbs
Caramunich 0.25 lbs
Caravienne 0.25 lbs
Special B 0.25 lbs
Chocolate Malt 1 oz
Hops (Biere de Garde)
Name Form Alpha Amount Time
East Kent Goldings Pellet 7.0% 1.5 oz 60
Styrian Goldings Pellet 5.4% 1.0 oz 15
Saaz Pellet 4.0% 1.0 oz 15
East Kent Goldings Pellet 7.0% 0.3 oz 0
Saaz Pellet 4.0% 0.7 oz 0
Hops (Belgian Pale Ale)
Name Form Alpha Amount Time
Northern Brewer Pellets 8.5% 0.8 oz 60
Fuggles Pellets 0.2 oz 15
Saaz Pellets 0.3 oz 15
Fuggles Pellets 0.3 oz 0
Saaz Pellets 0.2 oz 0
Yeast (Biere de Garde)
Man. Code Name Type Amount (Starter)
White Labs WLP565 Saison Ale
Wyeast 1388 Belgian Strong Ale Ale
Yeast (Belgian Pale Ale)
Man. Code Name Type Amount (Starter)
Belgian Ale
Mash Schedule
Step Rest Temp Rest Time Heat Water
Beta Glucan Rest 108 20 Infusion 4 gallons (120F)
Alpha Rest 150 75 Infusion 4 gallons (212F)
Capped Grain Rest 150 30-40
Extras
Notes

Greg Beron of Pacific Gravity won the LACF with his Biere de Garde. As bonus, it's actually from a parti-gyle batch, so you get two beers for the price of one!

Greg's Notes:

This was a parti-gyle batch and used only the first runnings and just enough sparge water to make 6.5 gallons. The second runnings were used for a Belgian Pale Ale. To adjust the recipe for a more conventional approach, use the grain percentages as a guide.

Yeast:
Pitch with: Belgian Saison I Ale (White Labs #WLP565)
After 3 days add: Belgian Strong Ale (Wyeast Labs #1388)

Primary: 21 days
Secondary: ~5 months, with final month in fridge @ 40F

Before bottling add 1 package Nottingham dry yeast


To use the second runnings for a 1.046 pale ale, make sure the sparge water doesn't take the mash temp over 158 then, after the BdG runoff has completed, cap the grain bed with the cap grains (provided above)

For the Belgian Pale Ale:
Ferment with Belgian yeast. Cold condition after secondary per description on De Koninck website (since removed).
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