Belgian Grand Cru Two - Beer Recipe - Brewer's Friend

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Belgian Grand Cru Two

202 calories 21.5 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.134 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Mark Santangelo
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Monday June 17th 2013
1.061
1.016
5.9%
15.9
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Pilsen6 lb Dry Malt Extract - Pilsen 42 2 75%
2 lb Honey2 lb Honey 42 2 25%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Chief Hops - German Hallertau2 oz German Hallertau Hops Pellet 4.3 Boil 60 min 13.92 66.7%
0.50 oz Yakima Chief Hops - German Hallertau0.5 oz German Hallertau Hops Pellet 4.3 Boil 15 min 1.73 16.7%
0.50 oz Yakima Chief Hops - German Hallertau0.5 oz German Hallertau Hops Pellet 4.3 Boil 2 min 0.29 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 oz Dried Orange Peel Flavor Boil 20 min.
0.75 oz Freshly crushed Coriander Flavor Boil 20 min.
1 tsp Gypsum Water Agt Boil 1 hr.
1.50 tsp Irish Moss Other Boil 15 min.
0.40 oz Dried Orange Peel Flavor Boil 8 min.
0.75 oz Freshly crushed Coriander Flavor Boil 8 min.
 
Yeast
Wyeast - Forbidden Fruit 3463
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
63 - 76 °F
Starter:
Yes
Fermentation Temp:
77 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
New York City + 1 tsp Gypsum
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
69 1 10 12 158 17
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.49 g | 26 qt) 1.88 7.5  
Volume increase from sugar/extract (early additions) 0.62 2.5  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 1.88 7.5
Equipment Profile Used: System Default
 
Notes

Prepared 1000 mL Yeast starter using 750 mL of water and .5 cup of Briess Golden Light DME. Pitched 13 hours later.

OG was 1.064. FG was 1.014.

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  • Last Updated: 2014-07-19 11:44 UTC