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24C
Bière de Garde
La Rousse Française
2026-01-24
· 23 L batch
OG
1.071
FG
1.017
ABV
7.1%
IBU
20
EBC
22.5
Grain bill
Gladfield Pilsner Malt
5.5 kg
Gladfield Munich Malt
1 kg
Vienna Malt
0.5 kg
Weyermann Special B
0.25 kg
Weyermann CARAMUNICH Type 1
0.25 kg
Mash
Strike
23.75 L
Rest
67 °C / 70 min
Sparge
Sparge
11.75 L
Boil
90 min
60 min
Hallertau Mittelfrüh 20 g
30 min
Styrian Golding 15 g
15 min
Hallertau Mittelfrüh 15 g
10 min
Styrian Golding 10 g
Fermentation
White Labs WLP029 German Ale - Kolsch
1 packets
Temperature
15 °C
Into fermenter
Target volume
23 L
Pitch temp
15 °C