Basically, this is a table beer brewed with the Biere de Garde yeast that I will use as a productive starter for an eventual larger beer. This one is pretty light in color, with only a slight bit of light caramel malt (which I happen to I have lying around) thrown in for grain complexity/maltiness. In the past I have found the combination of this yeast and Brewers Gold hops to be a winning one, and I'm sticking with it here, if only (primarily) for bitterness. I may toss in a pellet or two for aroma at the end of the boil.
This is one of the Saccharomyces variant strains and as such the attenuation may dip far lower than the estimated 80%. Gushers can happen pretty quickly if you don't strictly monitor how much priming sugar is added at bottling (chances are it will chew through nearly all of the malt sugars anyway, so little additional sugar is needed).
Brewing a bigger batch than usual for use in my less clean (from a microbial standpoint) system. It's possible some brett or lactic acid producing bacteria might influence this one, but since the yeast is already brett-adjacent in fermentation characteristics, I find the risk acceptable. There likely won't be much left for the other organisms to digest. I've had normal strength (and stronger) beers finish below 1.005.
{"RecipeId":69281,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":117468,"Name":"This Table is Reserved","Description":"Basically, this is a table beer brewed with the Biere de Garde yeast that I will use as a productive starter for an eventual larger beer. This one is pretty light in color, with only a slight bit of light caramel malt (which I happen to I have lying around) thrown in for grain complexity/maltiness. In the past I have found the combination of this yeast and Brewers Gold hops to be a winning one, and I\u0027m sticking with it here, if only (primarily) for bitterness. I may toss in a pellet or two for aroma at the end of the boil. \n\nThis is one of the Saccharomyces variant strains and as such the attenuation may dip far lower than the estimated 80%. Gushers can happen pretty quickly if you don\u0027t strictly monitor how much priming sugar is added at bottling (chances are it will chew through nearly all of the malt sugars anyway, so little additional sugar is needed). \n\nBrewing a bigger batch than usual for use in my less clean (from a microbial standpoint) system. It\u0027s possible some brett or lactic acid producing bacteria might influence this one, but since the yeast is already brett-adjacent in fermentation characteristics, I find the risk acceptable. There likely won\u0027t be much left for the other organisms to digest. I\u0027ve had normal strength (and stronger) beers finish below 1.005. ","ImageUrlRoot":null,"StyleId":"24C","StyleName":"Bière de Garde","BatchSize":4,"BoilSize":4,"BoilTime":60,"Efficiency":0.7,"DateCreated":"\/Date(1557280067960)\/","BrewSessionCount":2,"MostRecentBrewSession":15030,"Og":1.03679375,"Fg":1.00735875,"Srm":3.7939687215590472,"Ibu":17.855044316429478,"BgGu":0.48527383907401384,"Abv":3.797115,"Calories":119,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"4","Amt":"0.25","Ppg":"33","L":"10","Use":"Mash","Id":"368226","IngId":"100","Name":"CaraHell - DE","CustomName":"","Rank":"1"},{"Per":"61","Amt":"3.5","Ppg":"36","L":"2","Use":"Mash","Id":"368496","IngId":"5","Name":"Pilsner - BE","CustomName":"","Rank":"2"},{"Per":"35","Amt":"2","Ppg":"38","L":"3","Use":"Mash","Id":"368497","IngId":"567","Name":"Pale Ale - BE","CustomName":"","Rank":"3"}],"Hops":[{"Amt":"0.375","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"8.9","Ibu":"17.8550443164295","Id":"393651","IngId":"8430","Name":"Brewers Gold (US)","CustomName":"","Rank":"1"}],"Yeasts":[{"Atten":"0.8","Id":"102835","IngId":"5033","Name":"Biere de Garde Wyeast 3725-PC","CustomName":"","Rank":"0"}],"Others":[],"MashSteps":[{"Heat":"Infusion","Temp":"152","Time":"60","Id":"51063","IngId":"9","Name":"Saccharification Rest","CustomName":"","Rank":"1"}],"Steps":[]}