Gordon Strong’s Bière de Garde

(5 gallons/19 L, all-grain)
OG = 1.067 FG = 1.015
IBU = 20 SRM = 14 ABV = 7.1%

Ingredients
5 lbs. (2.3 kg) Malteries Franco-Belge (MFB) Pilsner malt
6 lbs. (2.7 kg) MFB Vienna malt
1.5 lbs. (680 g) dark Munich (Munich II) malt
0.75 lb. (340 g) MFB Caramel Vienna malt (20 °L)
0.75 lb. (340 g) MFB Caramel Munich 60 malt (60 °L)
1 oz. (28 g) Carafa® III Special malt (or other debittered black malt)
6 AAU Brewer’s Gold hops (60 min.) (1 oz./28 g at 6% alpha acids)
2 AAU Strisselspalt hops (15 min.) (0.5 oz. /14 g at 4% alpha acids)
White Labs WLP072 (French Ale), Wyeast 3725-PC (Bière de Garde), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (for priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of CaCl₂ to the mash.

This recipe uses a step infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the Pilsner, Vienna, and dark Munich malts at 131 °F (55 °C) and hold for 15 minutes for a protein rest. Raise temperature through infusion or direct heat to 144 °F (62 °C) then hold for a beta amylase rest for 30 minutes. Raise temperature to 158 °F (70 °C) for an alpha amylase rest and hold for 15 minutes. Add the crystal and dark malts. Begin recirculating, raise the mash temperature to 169 °F (76 °C) for a mash out and recirculate for 15 minutes.

Sparge slowly and collect 6.5 gallons (24.5 L) of wort in the boil kettle. Boil the wort for 90 minutes, adding hops at the times indicated.

Chill the wort to 68 °F (20 °C), pitch the yeast, and ferment until complete. Rack the beer off the yeast or dump the yeast, then lager at 32 °F (0 °C) for 4–6 weeks. Rack the beer, prime and bottle condition, or keg and force carbonate the beer to 2.5 volumes.

Bière de Garde

(5 gallons/19 L, extract with grains)
OG = 1.067 FG = 1.015
IBU = 20 SRM = 14 ABV = 7.1%

Ingredients
8.4 lbs. (3.8 kg) light liquid malt extract
0.75 lb. (340 g) MFB Caramel Vienna malt (20 °L)
0.75 lb. (340 g) MFB Caramel Munich 60 malt (60 °L)
1 oz. (28 g) Carafa® III Special malt (or other debittered black malt)
6 AAU Brewer’s Gold hops (60 min.) (1 oz./28 g at 6% alpha acids)
2 AAU Strisselspalt hops (15 min.) (0.5 oz. /14 g at 4% alpha acids)
White Labs WLP072 (French Ale), Wyeast 3725-PC (Bière de Garde), or SafLager W-34/70 yeast
3⁄4 cup corn sugar (for priming)

Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C). Turn off the heat. Add the three crushed malts in a mesh bag and steep for 30 minutes. Remove and rinse grains gently.

Add the malt extract and stir thoroughly to dissolve completely. Once fully dissolved, turn the heat back on and bring to a boil. Boil the wort for 60 minutes, adding hops at the times indicated.

Chill the wort to 68 °F (20 °C), pitch the yeast, and ferment until complete. Rack the beer off the yeast or dump the yeast, then lager at 32 °F (0 °C) for 4–6 weeks. Rack the beer, prime and bottle condition, or keg and force carbonate the beer to 2.5 volumes.