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Grand Crux Voss Gjernes

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 299 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)

Created: Saturday August 22nd 2020

Original Gravity:

1.091

Final Gravity:

1.013

ABV (standard):

10.2%

IBU (tinseth):

32.2

SRM (morey):

42.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11.50 lb	Belgian - Pale Ale11.5 lb Pale Ale	38	3.4	56%
2 lb	Candi Syrup - Belgian Candi Syrup - D-1802 lb Belgian Candi Syrup - D-180 - (late boil kettle addition)	32	180	9.7%
2 lb	Candi Syrup - Belgian Candi Syrup - D-902 lb Belgian Candi Syrup - D-90 - (late boil kettle addition)	32	90	9.7%
1.30 lb	German - Melanoidin1.3 lb Melanoidin	37	25	6.3%
1.75 lb	American - Caramel / Crystal 10L1.75 lb Caramel / Crystal 10L	35	10	8.5%
0.30 lb	Bairds - Chocolate Malt0.3 lb Chocolate Malt	31	500	1.5%
0.90 lb	Flaked Oats0.9 lb Flaked Oats	33	2.2	4.4%
0.80 lb	Flaked Wheat0.8 lb Flaked Wheat	34	2	3.9%
20.55 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Tettnanger1.5 oz Tettnanger Hops	Pellet	4.5	Boil	60 min	19.63	37.5%
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	15 min	5.05	25%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Leaf/Whole	4.5	Boil	15 min	2.95	12.5%
1 oz	Saaz1 oz Saaz Hops	Leaf/Whole	3.5	Boil	15 min	4.59	25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Tettnanger (Pellet)	19.63	37.5%
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops	5.05	25%
0.50 oz	Tettnanger (Leaf/Whole)	2.95	12.5%
1 oz	Saaz (Leaf/Whole)	4.59	25%
4 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6.2 gal	Strike	164 °F	145 °F	30 min
	Strike	212 °F	155 °F	30 min
	Sparge	--	170 °F	10 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Yeast

Omega Yeast Labs - Voss Kveik OYL-061

Amount:	1 Tbsp	Cost:
Attenuation (custom):	83%	Flocculation:	Medium
Optimum Temp:	68 - 98 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 173 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 8.3 oz Temp: 70 °F CO₂ Level: 3.2 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

Notes

14 days in primary, best after 1 month in bottles. Added fresh Nottingham Ale yeast, a few granules per bottle, during bottling.

Last Updated and Sharing

269

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Brews

Public: Yup, Shared
Last Updated: 2020-11-21 00:28 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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