In the same line as a Saison, Bière de Garde (fr. beer to guard, beer to keep) was traditionally brewed as a stronger ale in the north of France during early spring, only to be stored for a period of time (hence the name) and consumed in the fall. Typically much higher alcohol content than a traditional Saison, a Bière de Garde can be darker and more varied in color as well. This recipe is modeled on the New Belgian Biere de Mars, which has a brilliant orange hue and hints of lemon and fruit. This beer was at one point a seasonal brew, it is now part of their newish “Lips of Faith” line.
Drawing from Biere de Mars, Bière de Mai includes white wheat and flaked oats as well as the traditional Vienna, Munich, and pale malts. The fruity character is complimented with Cascade and Cluster hops.
Bière de Mai has a darker orange color, complex malty flavor, and is slightly hopped for a beer of this alcohol and malt level. The inclusion of sweet orange peel and chopped fresh lemon (with peel) adds to the expression of the fruity character. I tried to track down some lemon verbena to add to the boil as well, but the lemon will have to do. With proper aging, the beer should be well rounded, but will still be somewhat dominated by the warming alcohol, weighing in somewhere around 9.5% ABW.
Bière de Mai
Grains
2.0 lb Weyermann Organic Vienna
1.5 lb DWC Caramunich
1.0 lb Flaked Oats
1.0 lb Weyermann Organic White Wheat
1.25 lb DWC Belgian Aromatic
Extract
6 lb Briess Golden Light DME
Hops
1.0 oz US Cluster - 7.6 % alpha - 90 Min From End
0.5 oz US Cascade - 5.4 % alpha - 30 Min From End
0.25 oz US Cascade - 5.4 % alpha - 15 Min From End
0.25 oz US Cascade - 5.4 % alpha - 0 Min From End
Yeast
Wyeast 1214 - Belgian
Other
1 T irish moss
1 Whole Lemon, chopped with peel (15 min)
0.25 oz Sweet Orange Peel (15min)
Brewing Stats
Brewed May 9, 2009
Steeped grains sans grain sack for 90 min at 155°F in 3 gal. water
No adjustment for water, all tasty tap water.
No mash-out
1st Sparge: 3 gal 168°F (over 80 minutes)
Pre-Boil Volume: 7.5 gal
Pre-Boil S.G.: 1.036
pH: n/a
Boil Duration: 90 min
Post-Boil Volume: 5.5 gal
Additional Water: n/a
Approx IBU (Tinseth): 27.9
OG: 1.092!
Ferment Temperature: 65°F
FG:
ABW:
ABV:
Full Brewing Stats
Bière de Mai
| Selected Style and BJCP Guidelines |
16D-Belgian And French Ale-Biere de Garde
| Minimum OG: |
1.060 SG |
Maximum OG: |
1.080 SG |
| Minimum FG: |
1.008 SG |
Maximum FG: |
1.016 SG |
| Minimum IBU: |
18 IBU |
Maximum IBU: |
28 IBU |
| Minimum Color: |
6.0 SRM |
Maximum Color: |
19.0 SRM |
| Wort Volume Before Boil: |
6.08 US gals |
Wort Volume After Boil: |
5.28 US gals |
| Volume Transferred: |
5.28 US gals |
Water Added To Fermenter: |
0.00 US gals |
| Volume At Pitching: |
5.28 US gals |
Volume Of Finished Beer: |
5.02 US gals |
| Expected Pre-Boil Gravity: |
1.036 SG |
Expected OG: |
1.092 SG |
| Expected FG: |
1.023 SG |
Apparent Attenuation: |
74.0 % |
| Expected ABV: |
9.4 % |
Expected ABW: |
7.3 % |
| Expected IBU (using Tinseth): |
27.9 IBU |
Expected Color (using Morey): |
12.2 SRM |
| BU:GU ratio: |
0.30 |
Approx Color: |
|
| Mash Efficiency: |
88.0 % |
|
|
| Boil Duration: |
90.0 mins |
|
|
| Fermentation Temperature: |
64 degF |
|
|
| Ingredient |
Amount |
% |
MCU |
When |
| German Vienna Malt |
2.00 lb |
15.7 % |
1.3 |
In Mash/Steeped |
| German CaraMunich I |
1.50 lb |
11.8 % |
9.9 |
In Mash/Steeped |
| Belgian Aromatic Malt |
1.25 lb |
9.8 % |
4.5 |
In Mash/Steeped |
| US Flaked Oats |
1.00 lb |
7.8 % |
0.6 |
In Mash/Steeped |
| US White Wheat Malt |
1.00 lb |
7.8 % |
0.5 |
In Mash/Steeped |
| Extract - Golden Light Dried Extract |
6.00 lb |
47.1 % |
4.5 |
Start Of Boil |
| Variety |
Alpha |
Amount |
IBU |
Form |
When |
| US Cluster |
7.9 % |
1.00 oz |
21.1 |
Bagged Pellet Hops |
90 Min From End |
| US Cascade |
5.4 % |
0.50 oz |
5.2 |
Bagged Pellet Hops |
30 Min From End |
| US Cascade |
5.4 % |
0.25 oz |
1.7 |
Bagged Pellet Hops |
15 Min From End |
| US Cascade |
5.4 % |
0.25 oz |
0.0 |
Bagged Pellet Hops |
At turn off |
| Ingredient |
Amount |
When |
| Lemon Peel, Fresh Grated |
8.00 oz |
In Boil |
| Orange Peel, Sweet |
0.25 oz |
In Boil |
| Irish Moss |
0.15 oz |
In Boil |
Wyeast 1214-Belgian Ale
| Target Profile: |
No Water Profile Chosen |
| Mash pH: |
5.2 |
| pH Adjusted with: |
Unadjusted |
| Total Calcium (ppm): |
0 |
Total Magnesium (ppm): |
0 |
| Total Sodium (ppm): |
0 |
Total Sulfate (ppm): |
0 |
| Total Chloride(ppm): |
0 |
Total Bicarbonate (ppm): |
0 |
| Mash Type: |
Extract with Mini-mash |
| Schedule Name: |
Single Step Infusion (68C/154F) |
| Step Type |
Temperature |
Duration |
| Rest at |
154 degF |
90 |
Tags: Belgian aromatic malt, Caramunich, Cascade hops, cluster hops, flaked oats, German Vienna malt, Golden Light DRM, lemon, Sweet Orange Peel, white wheat malt, Wyeast Belgian Ale yeast
