There's good news and bad news (I suppose). The good news is that the American bitter has turned out a bit more like a pale ale with lots of late hop flavor, but it's quite tasty. The bad news is that I've tried to brew a Biere de Garde and I'm worried it may turn out more like a Belgian Pale Ale. I'm not sure what I'm going to get really, but my infusion mash didn't go so well and I missed my target gravity by 10 points. The recipe is thus:
0.75 lbs. Aromatic Malt
0.25 lbs. Durst Dark Crystal
0.50 lbs. Brown Sugar
1.00 lbs. Torrefied Wheat
2.00 lbs. Vienna Malt
6.00 lbs. Alexander LME
0.50 oz. Northern Brewer pellets for 60 min.
0.25 oz. Northern Brewer pellets for 30 min.
1.00 oz. Strisselspalt whole hops for 5 min.
Wyeast 3787 Trappist High Gravity
Target O.G. = 1.060
Actual O.G. = 1.050
IBUs = 25
(I did an infusion mash in a grain bag at 154 deg. F., but the temperature had dropped to 142 after 30 minutes, which seemed a bit too low.)
Now, the idea here is that I brew a lower gravity Biere de Garde (say 1.060 or so) and then I brew a strong Triple and rack the wort on top of the yeast from the BDG. I guess I'm just concerned that my BDG is going to turn into a rather bland Belgian Pale Ale. I probably should relax and not worry.