Bob,

You used California Ale yeast for this. Why not the Biere De Grade strain offered by Wyeast? How did this beer turn out? I'd love to give this beer a try. Anything you'd do different if you had to brew this again. To me it looks great as it is. Simple grain bed, single infusion. Looks Tasty.

Richie

Richie,
when I put this recipe together a few years back, that strain was not available. I would recommend going with the BDG strain from Wyeast. Although, the California Ale rendition turned out great so, I'd say if you had to sub, go with it.
I'd keep everything else the same. Let me know how it turns out for ya.

Cheers!

Thanks Bob!! Will try and brew this this weekend. I hope my LHBS has all the ingredients.

Will keep you posted.

Richie

I used Wyeast 1338 - European Ale with success. I made a BDG for the first time last fall and it took 3rd in a competition.

Here is the recipe:

Biere de Garde

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

16-D Belgian & French Ale, Biere de Garde

Min OG: 1.060 Max OG: 1.080
Min IBU: 20 Max IBU: 30
Min Clr: 6 Max Clr: 19 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 28.19
Anticipated OG: 1.073 Plato: 17.64
Anticipated SRM: 12.1
Anticipated IBU: 19.2
Brewhouse Efficiency: 77 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 14.19 Gal
Pre-Boil Gravity: 1.056 SG 13.85 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
74.5 21.00 lbs. Pilsener Belgium 1.037 2
14.2 4.00 lbs. Munich Malt Germany 1.037 8
5.3 1.50 lbs. Aromatic Malt Belgium 1.036 25
3.5 1.00 lbs. CaraVienne Malt Belgium 1.034 22
1.8 0.50 lbs. Biscuit Malt Belgium 1.035 24
0.7 0.19 lbs. Carafa III Germany 1.030 490

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.25 oz. Fuggle Whole 4.20 14.1 60 min.
1.25 oz. Hallertauer Mittelfruh Whole 4.50 5.1 20 min.


Yeast
-----

WYeast 1338 European Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 28.19
Water Qts: 36.00 - Before Additional Infusions
Water Gal: 9.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.28 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 176 Time: 10
Sparge Temp : 180 Time: 40


Total Mash Volume Gal: 11.26 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Looks good Jeff, Thanks for sharing!!

Richie

Wyeast doesn't make the Biere de Garde strain anymore and my LHBS doesn't carry. Could I use 1388, Belgian Strong Ale instead for this recipe? I was going to make a saison but might make Jeff's BDG recipe instead.

I'd say 1338 is also a good yeast for whatever recipe you brew. 1338 is pretty neutral also.

I don't know much about BdG, but the folks above shouldn't confuse 1338 with 1388; those are two quite different yeasts.

1338 is a German ale yeast I think (Weast European Ale - Wisenschaftliche Station #338 (Munich)
1388 is Belgian (Belgian Strong ale - Duvel (Moortgart) via McEwans
FWIW the 1338 is a good yeast but doesn't attenuate as good as 1388,and is neutral in flavor,malty, but to me not Belgiany
Matt

From style guidelines:

Flavor: Medium to high malt flavor often with a toasty, toffee-like or caramel sweetness. Malt flavors and complexity tend to increase as beer color darkens. Low to moderate esters and alcohol flavors. Medium-low hop bitterness provides some support, but the balance is always tilted toward the malt. The malt flavor lasts into the finish but the finish is medium-dry to dry, never cloying. Alcohol can provide some additional dryness in the finish. Low to no hop flavor, although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Smooth, well-lagered character. No diacetyl.

I don't think BDG really has the Belgian yeast profile from what I read about it. I got most of my info from the book, Farmhouse Ales.

According to Farmhouse ales, a neutral yeast is more common in BdG than something like a Belgian yeast. He recommends 1338 (which I've had good luck with in BdG), 1056, or a lager yeast. Of course, that doesn't mean you can't use a Belgian yeast. As he points out, BdG is more of a marketing concept than a style.

Thanks everyone for your input!!! I'll be bruing this this weekend!! Will let you know it turns out.

Richie