Med Bag of Chips

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Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Buckwheat, Vienna, and Pilsner malt. Round in flavor and mouthfeel with a light toasty sweetness and dry finish.

Heat ~7.5 to 8.0 qt of strike water to achieve a mash temperature of 152°F (67°C) when mixing grains. Target mash thickness ~1.25–1.5 qt/lb.

Heat Strike Water

Add milled Pilsner and Vienna malts and flaked buckwheat (and Carapils if used) to the mash tun. Stir thoroughly to eliminate dry pockets and dough balls.

Maintain mash at 152°F (67°C) for 60 minutes. Buckwheat has no enzyme power, so rely on Pilsner and Vienna for conversion. Optionally perform a 10-minute mashout at 168°F (76°C) to improve lautering.

After mash rests, vorlauf gently until wort runs clear, then transfer to kettle and sparge with ~3.5–4.0 gal of water near 170°F (77°C) to collect a pre-boil volume sufficient for 6.5 gal post-boil (accounting for boil-off).

Bring wort to a vigorous boil. Start a 60-minute total boil when wort reaches a rolling boil.

At 60 minutes remaining (start of boil), add Perle or Magnum bittering hops. This addition contributes clean bitterness to balance malt and buckwheat nuttiness.

With 15 minutes left in the boil, add Irish Moss or Whirlfloc if using and begin a gentle agitation to keep hops in suspension for better protein coagulation.

With 10 minutes remaining, add Saaz aroma hops.

At flameout, turn off heat and add the whirlpool Saaz. Let steep for 10–20 minutes while cooling begins to extract delicate aroma compounds.

Cool wort quickly to yeast-pitching temperature. Target 66–70°F (19–21°C) for Bière de Garde style yeast; lower end for cleaner esters, upper for more fruity character.

Transfer cooled wort to a sanitized fermenter, leaving behind as much trub and hop debris as practical. Aerate or oxygenate wort thoroughly (2–4 ppm O2) to support healthy fermentation.

Pitch the yeast according to manufacturer instructions (rehydrate or make a starter if using liquid yeast). Maintain fermentation temperature at 64–68°F (18–20°C) for a clean, slightly rounded profile typical of Bière de Garde. Primary fermentation should be vigorous for 3–7 days.

Allow fermentation to continue until final gravity is reached (target FG 1.008–1.014 depending on attenuation). After active fermentation slows (~3–7 days), raise temperature by 5–7°F (2–4°C) for 2–3 days if desired to help finish fermentation and attenuate fully.

Rack beer off trub to a secondary or directly begin cold conditioning. Condition cold (30–40°F / 0–4°C) for 2–4 weeks to clarify and mellow flavors. Bière de Garde benefits from additional cellaring; you can lager/age for 4–8 weeks for further rounding.

If bottling, dissolve priming sugar in 1 cup boiling water, cool, then gently mix with beer. Bottle and cap. Target carbonation 2.2–2.6 volumes CO2 (typical for Bière de Garde).

If kegging, carbonate to the same level (2.2–2.6 volumes).

Allow bottles to carbonate at room temperature for 1–2 weeks, then cold condition for another 1–2 weeks before sampling.

Pilsner (light) malt

Vienna malt

Flaked buckwheat

Carapils/Dextrine (optional for head retention)

Perle (60 min) or Magnum equivalent

Saaz (10 min)

Saaz (whirlpool / flameout)

French/Belgian saison or Bière de Garde yeast (e.g., Wyeast 3711 or White Labs WLP590)

Wort oxygen or aeration

Brew water (adjusted to moderate sulfate/chloride ratio favoring round maltiness)

Irish Moss or Whirlfloc (optional, 15 min)

Campden tablet (optional, for chlorine removal)

Priming sugar for bottle carbonation (dextrose)

BDGI BUCKWHEAT BIERE DE GARDE

Make BDGI BUCKWHEAT BIERE DE GARDE Recipe in just 12h . Buckwheat, Vienna, and Pilsner malt. Round in flavor and mouthfeel with a light toasty sweetness and dry finish.

BDGI BUCKWHEAT BIERE DE GARDE

Descriptors

Tasting Notes

Food Pairings

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