les Deux Bonjours
Biere de Garde

 

Type: All Grain

 Date: 2/20/2005

Batch Size: 5.50 gal

 Brewer: Fred Bonjour
Boil Size: 8.59 gal Asst Brewer:
Boil Time: 150 min Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 38.0 Brewhouse Efficiency: 73.0
Taste Notes: First Place Club Competition, Submitted to National COC
 

Ingredients

Amount Item Type % or IBU
9 lbs 12.0 oz Pilsner (2 Row) German (1.7 SRM) Grain 65.8 %
3 lbs 4.0 oz Munich II (Weyermann) (8.5 SRM) Grain 21.9 %
12.0 oz Caramunich II (Weyermann) (63.0 SRM) Grain 5.1 %
1.0 oz Black Malt (Hoepfner) (600.0 SRM) Grain 0.4 %
0.25 oz Magnum [16.80%] (150 min) Hops 13.1 IBU
3.00 oz Strisslespalt [1.80%] (20 min) Hops 10.3 IBU
1 lbs Brown Sugar, Dark (50.0 SRM) Sugar 6.8 %
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.077 SG

 Measured Original Gravity: 1.077 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.7 % Actual Alcohol by Vol: 8.5 %
Bitterness: 23.4 IBU Calories: 348 cal/pint
Est Color: 16.3 SRM Color:
Color
 

Mash Profile
Mash Name: Infusion 143 155 166 Total Grain Weight: 13.81 lb
Sparge Water: 2.90 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Low Mash Add 17.96 qt of water at 156.5 F 143.0 F 30 min
High Mash Add 5.53 qt of water at 201.9 F 155.0 F 60 min
Mash Out Add 6.91 qt of water at 209.5 F 166.0 F 20 min

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 34.0 F  
 

Notes
Awards: First Place Club Competition, Submitted to National COC 7/26/2005 it seemed a little young--needed more time to smooth out better.

Brix 19.4 1.077 (OG) 9.3 brix fg
Based on Farmhouse Ales - Biere de Noel
This was brewed as a wedding ale for my son and his bride, thus the name "the Two Bonjours" in French of course.the
Wedding is 28 May 2005.