Fred's Chicago Farmhouse

Biere de Garde (ambree)

This is a 2008 BJCP style 16d beer.

Recipe: Biere de Garde Ambree
This beer is being brewed using an adjunct of toasted, unmalted barley grown in the Chicago back yard garden of my coworker, Fred.
Volume: 5 gallons
Dates:

Brew date: Sep 6, 2008
Transfer to secondary: Sep 20, 2008
Bottling: Oct 05, 2008

Ingredients:

Water source: basement utility sink filtered dispenser
Yeast: Wyeast 3726 PC Farmhouse Ale

Grain bill

	Potential sg pppg	Points per gal
10 lbs Pilsener Malt 1 lb Caravienne Malt 1 lb Belgian Aromatic Malt 2 oz Toasted Unmalted Barley 12 oz Corn Sugar	1.037 1.035 1.034 0.00 1.046	370.0 35.0 34.0 0.0 34.5
	Ideal: Pre-boil: Target:	473.5 473.5 473.5	/ 5 gal = 94.7 >>> 1.095 * 70%/ 6 gal = 55.2 >>> 1.055 * 70%/ 5 gal = 66.3 >>> 1.066

Hops

.6 oz Kent Goldings - 6.3% avg alpha Utilization: 60 minutes @ 1.056 = 21.9%	*IBU = 0.6 6.3 * 21.9 * 0.75 / 5 = 12.4**
0.2 oz Kent Goldings - 6.3% avg alpha Utilization: 30 minutes @ 1.056 = 16.8%	*IBU = 0.2 6.3 * 16.8 * 0.75 / 5 = 3.2**
0.2 oz Kent Goldings - 6.3% avg alpha Utilization: 10 minutes @ 1.056 = 7.9%	*IBU = 0.2 6.3 * 7.9 * 0.75 / 5 = 1.5**
	Total IBU = 17

Other

1/2 oz Bitter Orange - 10 min 1 tsp cracked Coriander - 10 min

Activity Log

Yeast Starter:

One day before the brew, boiled 5 ounces of DME in 5 cups of water for 10 minutes. Let cool, shook to aerate and added yeast. Fitted stopper and airlock and placed at 75 f.

Mash/Lauter/Sparge:

Heated 4.5 gallons of water to 170 f and added grain to obtain 152 f. Let rest for 1 hour. Heated to mash out at 170 f. Sparged with 170 f water to obtain 7 gallons of run-off.

Boil:

Brought to a boil and added sugar. Boiled for 30 minutes then added first hops. Boiled for 30 more minutes then added second hops. Boiled for 20 more minutes then added third hops, bitter orange and coriander. Boiled for 10 more mintes then removed heat. Cooled through counterflow chiller into 6 gallon carboy. Took specific gravity reading of 1.066. Rocked on folded towel to aerate. Pitched yeast from starter and fitted stopper and airlock. Temperature started at 79 f but opened basement AC vents to allow cooling.

Fermentation:

Observations of primary stage

1 day: 1 inch of foam
2 days: 1/4 inch of foam, 40 bubbles per minute
4 days: temperature finally down to 70 f
7 days: set temparature to 75 f

Siphoned to 5 gallon carboy taking specfic gravity reading of 1.014. Fitted with airlock and placed at 75 f. Filled 2 liter bottle 4/5 full, pressurized with 30 lb/sq in CO2 and put in fridge to force carbonate.

Bottling:

Boiled 4.5 ounces of corn sugar in 2 cups of water, cooled and added to bottling bucket. Siphoned 4 gallons to bottling bucket taking specfic gravity reading of 1.010 which puts ABV at 7.3%. Filled and capped 39 bottles and placed at 75 f to bottle condition.

See Fred's Chicago Farmhouse labels here.

Results:

This beer won third place in the Belgian Ale category at the 2008 Land of The Muddy Waters homebrew competition held by MUGZ homebrew club in the Quad Cities area.
This beer won second place in the Large Belgian and French category of the 2009 Drunk Monk Challenge