Rodenbach Grand Cru Clone

194 calories 12.9 g
Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Daniel Langmaid
Calories: 194 calories (Per )
Carbs: 12.9 g (Per )
Created Friday December 20th 2013
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Munich - Light 10L4.5 lb Munich - Light 10L 33 10 31%
4.50 lb American - Vienna4.5 lb Vienna 35 4 31%
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 6.9%
8 oz American - White Wheat8 oz White Wheat 40 2.8 3.4%
8 oz Belgian - Aromatic8 oz Aromatic 33 38 3.4%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 3.4%
8 oz Belgian - Special B8 oz Special B 34 115 3.4%
1.50 lb Flaked Corn1.5 lb Flaked Corn 40 0.5 10.3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.9%
14.50 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4.5 Boil 60 min 15.99 100%
1 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Infusion -- 156 °F 75 min
22 qt Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.3 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Other Boil 10 min.
0.50 tsp Yeast Nutruent Other Boil 10 min.
1 each Clarity-ferm Other Primary 0 min.
White Labs - California Ale Yeast WLP001
1 Each
Attenuation (custom):
Optimum Temp:
68 - 73 °F
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 241 B cells required
WY3763 Roeselare Ale Blend
1 Each
Attenuation (avg):
Optimum Temp:
0 - 0 °F
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 241 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Bru'n Water Amber Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 6 11 58 68 40
Mash Chemistry and Brewing Water Calculator

Brewed 1/12/14. Used Giga yeast 001 which is their version of California Ale Yeast. Strike water was 176F and hit 156F. Decided to top off with a quart of strike water and recirculate 1.5gal. Hit 156F again. pH was 5.25 which is close to predicted. Might not be the pH meter, probably need to get a water test done again. I got exactly 8.25 gallons from the sparge and the runoff right before the sparge stopped was about 4 brix. Pre-boil gravity was 1.049 which puts the kettle efficiency at 85%. I got about 5.5gal from the kettle at the end of the boil and overshot the OG a little bit. Cooled the wort down to about 70F. When I checked on 1/13/14 it had dropped down to about 65F so I heated it up to about 72F with the aquarium heater because I want some esters in this beer. 1/14/14 beer dropped to about 69F so I heated it back up. Noticed mid day it had hit about 74F so I chilled it back down to about 72F. Beer heated up on accident to about 75F (about 4 hours) in the evening but I cooled it back down to 71F. 1/15/14 was at 71F whole day. 1/16/14 brew seems to be floating around 71/72F. Racked to barrel 2/13/14 with a FG of 1.014. That is a bit more attenuation than I expected with a mash temp that high. Puts the brew at about 6.1% alcohol. Pitched the Roeselare blend in the barrel. Barrel was full to the brim. 11/30 I decided to top off the barrel with a bit of the grand cru clone top off beer. It was a bit less alcoholic and had a brett and lacto strain. It was about 3 quarts of head space. We shall see if that helps get the brew more sour. The top off beer, with Brett Trios and lacto, and later a pint of slurry from the rare barrel group project gave it a nice mild sourness. Tasted on 9/20/15 and the gravity dropped to about 1.005.

View Count: 15532
Brew Count: 2
Last Updated: 2015-09-21 16:17 UTC

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