Grand Cru - Beer Recipe - Brewer's Friend

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Grand Cru

212 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Mark E Tomusiak
Calories: 212 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Thursday May 5th 2022
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OG: 1.072 FG: 1.008 ABV: 8.4% IBU: 26

1.065
1.009
7.3%
29.8
3.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Weyermann - Pilsner9.5 lb Pilsner 36 1.5 70.4%
1.75 lb Weyermann - Vienna Malt1.75 lb Vienna Malt 37 3.5 13%
0.25 lb German - CaraFoam0.25 lb CaraFoam 37 1.8 1.9%
0.75 lb Flaked Corn0.75 lb Flaked Corn 40 0.5 5.6%
1 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)1 lb Belgian Candi Syrup - Clear (0L) 32 0 7.4%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 1.9%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewmaster - Czech Saaz1 oz Czech Saaz Hops Pellet 3.7 First Wort 60 min 13.35 40%
0.50 oz Artisan - Perle0.5 oz Perle Hops Pellet 7.6 Boil 60 min 12.46 20%
1 oz Charles Faram - Celeia1 oz Celeia Hops Leaf/Whole 2.7 Boil 15 min 4 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Coriander Seed Spice Boil 10 min.
8 g Bitter Orange Peel Spice Boil 10 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 0       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Boulder City Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.91 15.6  
Mash volume with grains 4.91 19.6  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.91 g | 19.6 qt) 4.82 19.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.72 34.9
Equipment Profile Used: System Default
 
Notes

Brewed 3/21/24. Mash in w/15 L Boulder city with 3 g CaCl2. Mash in at 130, raise to 149 F for 45', up to 156 F for 15', mash out at 170 F . Lauter, boil, cool to 66 F, pitch slurry from 2 L starter. Fast ferment start, temp rises to 75 - 77 F, maintain.

4/7/24: Racked to keg, gravity 1.010. Maintain warm temperature.

4/15/24: Moved to serving fridge at 42 F.

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  • Last Updated: 2024-04-21 16:29 UTC