3 Monts
Brasserie St. Sylvestre, St. Sylvestre-Cappel, France
Biere de Garde recipe for 5 gallons
1 lb Belgian aromatic malt
½ lb caramel Vienna malt
1 lb amber candy sugar
9 lb pale malt extract syrup
1½ oz Kent Goldings hops, 60 minutes before end of boil
1½ oz Kent Goldings hops, 15 minutes before end of boil
Belgian golden ale yeast
¾ lb corn sugar
Steep crushed grains in 150°F brewing water to make three gallons for 60 minutes. Remove and rinse grains. Add extract and sugar and bring to a boil. Add hops at specified intervals. Top off to five gallons with cold water, transfer to fermenter, and cool to 70°F. Aerate and add yeast. Ferment at 65-70°F for a week or until finished. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two to three weeks, then chill and enjoy.