Biere de Garde originated in northern France. We love how it balances toasted malt flavors with a hint of spice. It’s perfect for anyone who wants a rich and aromatic ale.
We’ll capture that farmhouse charm with straightforward steps that let each ingredient shine. Our recipe gives you a balanced brew with a smooth finish and subtle warmth.
We can’t wait to share our take on this traditional style. Let’s dive in and discover the flavors that have made Biere de Garde a beloved classic.
Biere De Garde Recipe
We aim for a deep malty backbone that highlights toasted malt and soft spice. We balance these notes with a moderate hop bitterness. Our recipe follows traditional farmhouse approaches to create a warm and nuanced profile.
| Target OG | Target FG | IBU Range | SRM Range | ABV Range |
|---|---|---|---|---|
| 1.065 | 1.010 | 18 to 25 | 10 to 15 | 6.5% to 7.5% |
Ingredients
- 9 lb Pilsner Malt (milled)
- 2 lb Munich Malt (milled)
- 1 lb Vienna Malt (milled)
- 0.5 lb Caramunich (milled)
- 1 oz Hallertau Hops (60 minutes)
- 0.5 oz Hallertau Hops (15 minutes)
- French Farmhouse Yeast (liquid or dry)
- Clean brewing water (check for neutral pH)
Brewing Steps
- Heat water to 152°F and mash in the milled grains. Stir thoroughly to avoid clumps and maintain a steady temperature for 60 minutes.
- Raise temperature to 168°F for mash-out. Hold for 10 minutes to extract maximum fermentable sugars.
- Sparge the grains with hot water to collect enough wort for a 5-gallon batch. Monitor wort clarity as it runs off.
- Bring wort to a rolling boil. Add 1 oz Hallertau Hops at the 60-minute mark. Maintain a consistent boil.
- With 15 minutes remaining, add 0.5 oz Hallertau Hops. This hop addition adds soft floral aromatics.
- Cool the wort quickly to yeast-pitching temperature. Transfer to a sanitized fermenter and aerate gently.
- Pitch the French Farmhouse Yeast. Seal the fermenter and keep it at 65°F to 70°F for primary fermentation. Monitor activity over the next week.
- When final gravity is stable around 1.010, move the beer to a secondary vessel. Allow it to rest in cooler conditions for two weeks to refine flavors.
- Prime with an appropriate amount of priming sugar if bottling, or transfer to a keg. Aim for moderate carbonation that highlights the malt and subtle spice.
Equipment And Tools
We rely on several essential tools to craft our Biere de Garde with precision. We choose items that handle the volume and maintain temperature stability at each stage of our brewing process.
- Large Brew Kettle to accommodate a full boil
- Mash Tun to maintain consistent mash temperatures
- Long Stirring Spoon to integrate malts and water evenly
- Wort Chiller to rapidly cool the wort
- Fermentation Vessel with an Airlock to keep oxygen out
- Hydrometer or Refractometer to track gravity changes
- Thermometer to observe mash and fermentation temperatures
- Sanitizer to ensure a clean environment for our yeast
We prefer a brew kettle with a minimum 8-gallon capacity to manage vigorous boils. Below is a quick reference table for our recommended volumes and functions.
| Equipment | Recommended Volume or Capacity | Primary Function |
|---|---|---|
| Brew Kettle | 8 gallons or more | Holds the full wort for boiling |
| Mash Tun | 5 to 10 gallons | Stabilizes mash temperature |
| Fermentation Vessel | 6 gallons or more | Gives headspace for krausen during fermentation |
| Wort Chiller | N/A | Rapidly cools wort to pitching temperature |
We use these tools to help us reach our target original gravity of 1.065 and to preserve the nuanced malt and spice notes in our Biere de Garde.
Ingredients
We carefully select each ingredient in our Biere de Garde recipe to create a balanced malt flavor and a gentle hop presence. We measure them precisely for consistent results.
Grains
We combine the following grains to build a warm and toasty foundation. Each variety brings its own subtle note:
| Grain | Amount (lb) | Function |
|---|---|---|
| Pilsner | 10.0 | Provides a clean base for depth |
| Munich | 2.0 | Adds rich breadiness and warmth |
| Vienna | 1.0 | Contributes slight sweetness |
| Caramunich | 0.5 | Imparts caramel color and light toffee undertones |
Hops
We use Hallertau hops for a delicate bitterness and an understated aroma. The following additions ensure balance:
| Hop | Time (min) | Amount (oz) | Purpose |
|---|---|---|---|
| Hallertau | 60 | 1.0 | Establishes base bitterness |
| Hallertau | 15 | 0.5 | Subtle aroma and mild hop flavor |
Yeast
We select a French Farmhouse Yeast to develop the classic fruity esters and gentle spice. This strain helps achieve our target final gravity of 1.010. We ensure proper aeration and temperature control so the yeast can fully express the ale’s farmhouse character.
Directions
This section shares each step to create our Biere de Garde. Follow these steps to maintain a malt-forward character and subtle spice.
Mash
- We heat strike water to 167°F to achieve a stable mash temperature of 152°F
- We stir the crushed grains thoroughly to prevent dough balls
- We hold at 152°F for 60 minutes to encourage a balanced malt backbone
- We raise temperature to 168°F for 10 minutes to complete mash out
| Mash Step | Temperature | Duration |
|---|---|---|
| Mash Rest | 152°F | 60 minutes |
| Mash Out | 168°F | 10 minutes |
Boil
- We collect our wort and bring it to a rolling boil for 60 minutes
- We add Hallertau hops at the start for clean bittering in the 18 to 25 IBUs range
- We introduce an additional Hallertau addition near the last 15 minutes to build subtle aroma
- We watch for boilovers and stir gently throughout the boil
| Addition Time | Hop Variety | Amount | Purpose |
|---|---|---|---|
| 60 minutes | Hallertau | 1 oz (28 g) | Bittering |
| 15 minutes | Hallertau | 0.5 oz (14 g) | Aroma |
Fermentation
- We cool the boiled wort to 68°F and transfer to a sanitized fermenter
- We aerate the wort and pitch our French Farmhouse yeast
- We maintain a fermentation range of 68°F to 72°F depending on yeast recommendations
- We watch for a final gravity near 1.010 to ensure a crisp finish
Conditioning
- We let our Biere de Garde rest in secondary or cold-condition for 3 to 4 weeks
- We keep the temperature close to 50°F to develop clarity and smooth flavors
- We verify gravity stability with a hydrometer before bottling
Bottling
- We measure and dissolve priming sugar for our target carbonation level
- We rack the beer carefully and avoid oxygen exposure
- We fill and cap bottles or a keg
- We allow 2 weeks at approximately 70°F for proper carbonation
Conclusion
We hope this journey sparks your passion for farmhouse ales. Our Biere de Garde showcases the harmony of malt richness and refined character that tradition demands. Each sip transports us to the rustic fields of northern France where old world charm meets modern brewing techniques. Homebrewers searching for a flavorful project will find plenty of room to personalize this ale while honoring its storied heritage. We can’t wait to see where your creativity leads you next.
Frequently Asked Questions
What is Biere de Garde?
Biere de Garde is a traditional farmhouse ale from northern France. It is known for its rich, toasted malt flavors and subtle spice. The style’s name translates to “beer for keeping,” reflecting the practice of cellaring the brew to develop smooth and complex notes.
How does Biere de Garde differ from other farmhouse ales?
Unlike some farmhouse ales that lean on pronounced hop or tart flavors, Biere de Garde tends to emphasize malt complexity. It aims for a refined balance of toasted malt, soft spice, and moderate hop bitterness, making it a smoother, more malt-forward option.
What key ingredients define this recipe’s flavor profile?
Pilsner, Munich, Vienna, and Caramunich malts create the beer’s malty backbone and gentle caramel notes. Hallertau hops add a delicate bitterness and aroma. French Farmhouse yeast contributes mild fruity esters and subtle spice, resulting in a well-rounded, balanced brew.
What equipment do I need for brewing Biere de Garde?
You’ll need a large brew kettle (at least 8-gallon capacity), mash tun, long stirring spoon, wort chiller, fermentation vessel with airlock, hydrometer or refractometer, thermometer, and sanitizer. These tools help maintain accurate temperatures, achieve target gravities, and ensure a clean brewing environment.
What are the target gravity and bitterness levels?
Aim for an original gravity of 1.065 and a final gravity of around 1.010. The ideal bitterness range is between 18 and 25 IBUs. This balance allows the toasted malts and gentle spice notes to shine without overpowering hop character.
How long should I mash the grains?
Mash the crushed grains at 152°F for 60 minutes. This temperature range helps extract fermentable sugars and fosters a balanced malt profile. Maintaining consistent heat during this step is crucial for achieving the intended flavor and body.
How should I handle fermentation and conditioning?
Ferment the wort at 68°F to 72°F using French Farmhouse yeast. After primary fermentation, condition it for 3 to 4 weeks at around 50°F. This rest helps smooth out flavors, enhance clarity, and allow the ale’s farmhouse character to fully develop.
How do I carbonate and serve Biere de Garde?
When bottling, add calculated priming sugar for natural carbonation. Store the bottles at around 70°F for two weeks to reach the desired level of effervescence. Serve Biere de Garde cool, not ice-cold, to let its rich maltiness and subtle spice shine through.