Description:

Adapted from 'Biere de Garde in the Style of Jenlain Recipe' by Paul Zocco on the July 16, 2016 Craft Beer & Brewing Magazine website. Lets get straight to the biggest barrier to this recipe, it calls for CaraMunich malt. Munich malt, although often thought of as a specialty malt, is actually a base malt. CaraMunich is described as a rich malt with notes of biscuit and intense caramel aroma. From what we have read so far, it may be best to think of CaraMunich as a crystal malt with Munich as the original base malt before it goes through the process of becoming crystal malt. So don't have any ideas about mixing some crystal with some Munich and calling it CaraMunich! We think it is best to substitute the CaraMunich with CaraMillet. The only other really glaring barrier to this recipe is that it uses crystal 90, and millet crystal is 10 and rice crystal is 16. So without adding another malt for some color, you will just end up with a lighter beer than is conventional for this style of beer.

Ingredients:

• 15.6 LBS Pale Millet Malt; or 21.8 LBS Pale Rice Malt (hulled and/or naked varieties); or any combination of the two
• 1.3 LBS Crystal Millet Malt or 1.8 LBS Crystal Rice Malt (rice malt would get you closer to the target color)
• 1.3 LBS CaraMillet Malt
• 1 OZ Northern Brewer Hops
• 0.5 OZ Czech Saaz Hops
• 1 Pkt Farmhouse or Belgian Golden Ale Yeast; Mangrove Jack's M29 or M41 recommended

Additional Instructions

Primary Ferment: 10 days
Secondary Ferment: 14 days

Beer Profile

Original Gravity: 1.070
Final Gravity: 1.018
Alcohol by Vol: 6.9%
Color SRM: 6.1
Bitterness IBU: 25.0
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Adapted from 'Biere de Garde in the Style of Jenlain Recipe' by Paul Zocco