I haven't had much luck finding any info on brewing this style. I do own the Markowski book, but was wondering if any homebrewers have experience they could pass on. Particularly with regard to yeast strain.

Thanks!

I was pretty pleased with it, but it was still a little more spicy than I was lookinhg for. After reading Markowski's book and seeing his lecture I would like to try it again with basically the same grain bill but use a lager yeast (maybe California lager) at the same fermentation temp.

Cheers

matt

Lazlo's winter warmer

A ProMash Brewing Session - Recipe Details Report

Recipe Specifics

----------------

Batch Size (Gal): 12.00 Wort Size (Gal): 12.00

Total Grain (Lbs): 29.00

Anticipated OG: 1.065 Plato: 15.81

Anticipated SRM: 9.3

Anticipated IBU: 27.4

Brewhouse Efficiency: 75 %

Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM

-----------------------------------------------------------------------------

82.8 24.00 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1

6.9 2.00 lbs. Aromatic Malt Belgium 1.036 22

5.2 1.50 lbs. Honey Malt Canada 1.030 18

3.4 1.00 lbs. Beet Sugar Generic 1.046 0

1.7 0.50 lbs. Special B Malt Belgium 1.030 145

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time

-----------------------------------------------------------------------------

1.00 oz. Cluster Whole 6.20 10.8 60 min.

0.80 oz. Perle Whole 6.50 4.6 30 min.

1.00 oz. Columbus Pellet 15.60 10.0 20 min.

1.50 oz. Willamette Pellet 4.20 2.0 1 min.

Yeast

-----

WYeast 2308 Munich Lager

3725 Biere de Garde strain - "low to moderate ester production with mild spicyness" - low floc, 76-80% atten, 70-95 (?!) degree temp range.

3726 Farmhouse Ale - "Complex aromas dominated by an earth/spicy note" - low floc, 76-81% atten, 70-95 degree temp range.

The temp range is interesting...

The article doesn't say when it'll be released, other than "soon."

Ferment @ 50 deg.7 days with White Lab 830 German Lager.

Rack to secondary add Orval yeast cultured from bottle, and 5 whole star anise. leave at 50 deg. 9wks.then lager for 6 wks.

O.G. 1.081. F.G. 1.011.

I was quite pleased with results, maybe a little high on the gravity for style, but not far out of guidelines. Nice amber color and good malt profile, I would probably cut back on star anise for a slightly more subtle effect. It drinks well and I have named it "Narcotic" for its effect.

I'm actually about to brew up a Biere de Garde this weekend using that strain. I'll let you know how it turns out.

It is horrible what happened at VT a few days ago.

The reporters are really showing these video footages too much.

I hope it doesn't put bad ideas in the heads of new killers!

I wonder if there's any footage not shown yet.

I hope the coverage goes away...