Gypsy Magic Bière de Garde
Brewed: 07/04/2023 Kegged: 07/18/2023
In 2023, I resurrected my BJCP Goal with the 2021 Style Guidelines.
To help start figure out what style to brew, I came up with SheppyBrew Roll-a-Style. Basically, I assigned a number 1 to 20 to styles I needed to brew, and roll a online 20 sided die when I want a new beer style to brew.
What is a Bière de Garde? "A family of smooth, fairly strong, malty, lagered artisanal French beer with a range of malt flavors appropriate for the blond, amber, or brown color. All are malty yet dry, with clean flavors. Darker versions have more malt character, while paler versions can have more hops while still remaining malt-focused beers."
Not sure what the name "Gypsy Magic" has to do with Bière de Garde, but at some point I added "Gypsy Magic" to my list of potential names, and for whatever reason, it seemed to be the most appropriate to me for this beer.
| Gypsy Magic Bière de Garde --- Batch 1 (339) |
| Style |
|
Bière de Garde |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
6.48 gal |
| Brewhouse Efficiency |
|
65.00 |
|
Boil Time |
|
40 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.066 SG |
|
Estimated FG |
|
1.014 SG |
| Recipe Bitterness |
|
22.1 IBUs (Rager) |
|
Alcohol by Volume |
|
6.9 % |
| BU : GU |
|
0.336 |
|
|
|
|
| Recipe Color |
|
14.2 SRM |
|
|
|
|
| Measured OG: |
|
1.066 |
|
Measured FG: |
|
1.012 |
| ADF: |
|
81 |
|
Measured ABV: |
|
7.2 | Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
Volume |
| 7.97 gal |
Denver, Colorado |
Water |
1 |
- |
- |
| 5.00 g |
Gypsum (Calcium Sulfate) (Mash) |
Water Agent |
2 |
- |
- |
| 4.00 g |
Calcium Chloride (Mash) |
Water Agent |
3 |
- |
- |
| 2.00 g |
Epsom Salt (MgSO4) (Mash) |
Water Agent |
4 |
- |
- |
| 1.00 tsp |
Lactic Acid (Mash) |
Water Agent |
5 |
- |
- |
| 10 lbs 8.0 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
6 |
72.7 % |
0.82 gal |
| 2 lbs |
Munich Malt - 10L (10.0 SRM) |
Grain |
7 |
13.9 % |
0.16 gal |
| 12.0 oz |
Caravienne Malt (22.0 SRM) |
Grain |
8 |
5.2 % |
0.06 gal |
| 3.0 oz |
Midnight Wheat Malt (550.0 SRM) |
Grain |
9 |
1.3 % |
0.01 gal |
| 1 lbs |
Cane (Beet) Sugar [Boil] (0.0 SRM) |
Sugar |
10 |
6.9 % |
0.08 gal |
| 0.500 oz |
Columbus/Tomahawk/Zeus (CTZ) [14.90 %] - Boil 40.0 min |
Hop |
11 |
22.1 IBUs |
- |
| 1.0 pkg |
Dusseldorf Alt Yeast (White Labs #WLP036) [35.49 ml] |
Yeast |
12 |
- |
- |
| 0.50 tsp |
Gelatin (Bottling 1.0 days) |
Fining |
13 |
- |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Saccharification |
Add 31.87 qt of water at 157.3 F |
150.0 F |
240 min |
If steeping, remove grains,
and prepare to boil wort
Recipe Notes Make small yeast starter a
day or two before brew day. Water salts bring Denver water profile (as
defined by BeerSmith) to Ca=106,Mg=15,Na=21,SO4=169,Cl=87,HCO3=104 Acid to
bring water pH to around 5.4 Mash as directed. (Overnight mash) Boil as
directed. Cool wort to as close to 60F as possible. Ferment in low 60's
for a day or two then let the fermentation rise to ambient temp. Keg after
one to two weeks in fermentor. Force carbonate to taste. Add gelatin once the
beer has chilled. Enjoy!
Brewing Record
| Brew Date: |
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Strike Temp: |
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| Mash Temps: |
|
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| Pre-boil OG |
|
(1.061 SG) |
|
Pre-boil Vol |
|
(6.48 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
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| Fermentation |
|
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| Day 1: |
| Day ... |
| Day ... |
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