2021 Biere de Noel recipe

[Robert Rohrbacher]

Hello,

Here's the recipe. Hopefully it's clear enough and gives enough info for people who want to take a stab at it. I have it as a PDF as well; it looks like there's no option to attach a file.

Bière de Noël

Target gravity: 1.073-1.074

Estimated IBUs: 24

6 gallons at end of boil with 5.25 gallons into fermenter

 

Mash (assume 65% efficiency):

13.5 lbs. Dingemans Belgian Pilsner malt—316 GUs

4 lbs. Viking Munich malt—91 GUs

1 lbs. Briess CaraMunich—21.45 GUs

0.5 lbs. Briess aromatic malt—11.4 GUs

0.125 lbs. Weyermann Carafa II malt—2 GUs

Total weight: 19.125 lbs.

Total GUs: 441.85

Mash at 148 degrees for 90 minutes with 6.2 gallons water; sparge with 2.7 gallons at 170 degrees to collect 6.5 gallons.

Water treatment: Campden tablet

60 minute boil:

60 minutes: 0.48 oz. Magnum hop pellets (12.3% aa). Roughly 22 IBUs

20 minutes: 1 tsp. Irish moss

20 minutes: 0.5 oz. Hallertau Mittelfrüh pellets (4.0% aa). Roughly 2 IBUs

5 minutes: 0.5 oz. Hallertau Mittelfrüh pellets (mix of 3.1% and 4.0% aa). Likely 0 IBUs

Fermentation:

2 liter yeast starter with 1 packet WLP 029 (Kölsch)

Ferment at 66-68 degrees

For bottling, I primed the beer with corn sugar to get to 2.5 to 2.75 volumes.

Actual F.G.: 1.074; O.G.: 1.013; abv: 8%

Notes:

1)    Based on the recipe in: Markowski, Phil. Farmhouse ales.

2)    Estimated IBUs based on formula and utilization table in Papazian’s Joys of Homebrewing.

3)    I got the water amounts from the Grain Father online water calculator.

4)    I assumed 65% mash efficiency and got 65% efficiency.

5)    The actual fermentation temperatures ranged from 68-72 degrees.

6)    Ideally, the beer should be lagered for 2-3 weeks which is common for beers in the biere de garde family. I’m not able to do this.