BJ's Grand Cru Clone - Beer Recipe - Brewer's Friend

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BJ's Grand Cru Clone

247 calories 22.8 g 16 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Club
Calories: 247 calories (Per 16oz)
Carbs: 22.8 g (Per 16oz)
Created: Sunday May 4th 2025
1.075
1.015
7.9%
17.9
6.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.30 lb Viking - Extra pale malt10.3 lb Extra pale malt 37.6 1.8 72%
2 lb American - Caramel / Crystal 15L2 lb Caramel / Crystal 15L 35 15 14%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 14%
14.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Artisan - Saaz (Czech)1.25 oz Saaz (Czech) Hops Pellet 3.5 Boil 60 min 14.93 50%
1.25 oz Artisan - Saaz (Czech)1.25 oz Saaz (Czech) Hops Pellet 3.5 Boil 5 min 2.98 50%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz Bitter Orange Peel Flavor Boil 1 hr.
0.75 oz Coriander Seed Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
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 1.75 qt/lb 5.38 21.5  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.54 -6.2  
Remaining sparge water volume (equipment estimates 3.84 g | 15.3 qt) 3.24 13  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.7  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.62 34.5
Equipment Profile Used: System Default
 
Notes

Mash grain in 5 gallons of water at 152 degrees for 60 mins.
Boil 90 mins.
Add First Saaz Hops and orange peel at 60 mins remaining.
Add Candi Sugar at 20 mins of boil remaining.
Add crushed Coriander and Second Saaz hops at 5 mins remaining.
Cool, pitch Belgian Abbey yeast.
Ferment at 68 degrees.
Hold beer at 68 degrees for 3 days of diacetyl rest.
Cool to 32 degrees to drop yeast out of suspension.

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  • Last Updated: 2025-05-04 07:11 UTC