Mars, Bringer of War (Canadian/Belgian)

Other Belgian-Style Ale Brewers Association 2022 – Belgian and French Origin Ale

OG
1.066
FG
1.010
SRM
8.6
ABV
7.4%
IBU
30.5
Batch #
2024-04
Batch Size
5.50 gal
Boil Time
90 min
Brew Date
March 16, 2024
BU/GU
0.46
Carbonation
2.6 vol
ABW
5.8%
Kcal
214 12 oz
Real Extract
5° P
Attenuation
83.9% apparent
68.9% real

Fermentables

Genie PaleRoot Shoot Malting
4.61 lbs|31.8%
Type
Grain
Origin
Loveland, Colorado
Color
2.1 SRM
PPG
80.1
31.8%
PilsenDingemans
4.61 lbs|31.8%
Type
Grain
Origin
Belgium
Color
1.6 SRM
PPG
78.2
31.8%
Wheat Malt DarkWeyermann
2.56 lbs|17.7%
Type
Grain
Origin
Germany
Color
7.0 SRM
PPG
82.2
17.7%
Munich IWeyermann
1.79 lbs|12.4%
Type
Grain
Origin
Germany
Color
7.1 SRM
PPG
82.2
12.4%
AcidulatedWeyermann
0.51 lbs|3.5%
Type
Grain
Origin
Germany
Color
1.8 SRM
PPG
65.2
3.5%
Cara RubyRoot Shoot Malting
0.37 lbs|2.6%
Type
Grain
Origin
Loveland, Colorado
Color
28.0 SRM
PPG
80.4
Carafa Special IIIWeyermann
0.03 lbs|0.2%
Type
Grain
Origin
Germany
Color
470.0 SRM
PPG
75.7

Hops

0.98 oz
Strisslespalt 2.9%
90 min First Wort
0.49 oz
Magnum 16.8%
60 min Boil
1.25 oz
Strisslespalt 2.9%
20 min Boil
1.25 oz
Strisslespalt 2.9%
5 min Boil

Non-Fermentables

1.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
0.50 g
Gypsum (CaSO4) Water Agent
Mash
7.50 ml
Lactic Acid Water Agent
Mash
0.50 g
Calcium Chloride (CaCl2) Water Agent
Sparge
0.25 g
Gypsum (CaSO4) Water Agent
Sparge
1.50 ml
Lactic Acid Water Agent
Sparge

Yeasts

132 ml
Canadian/Belgian Ale3864
Wyeast

Equipment ProfileGeoff's Electric Equipment

Batch Size
5.50gal
Boil Volume
7.65gal
Boil Time
90min
Evaporation Rate
14.38%per hour
Hop Utilization
100%
Trub Chiller Loss
0.26gal

Mash Profile Single Infusion - High Fermentability

Ideal Grain Temp
68°F

Mash Steps

Step 1
Temperature60 min
147°F

Fermentation and Aging

4 days
Primary
62°F
2 days
Secondary
64°F
8 days
Tertiary
66°F

General Info

Biere de Mars - Derived from Beers Styles from Around the World p. 57-63 and Farmhouse Ales, p. 90. Lighter and hoppier version of a French-style Biere de Garde. Made in the winter to be slowly fermented and lagered for consumption in March-April-May.

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