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Incognegro Grand Cru

323 calories 31.4 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: 3 gallons
Pre Boil Gravity: 1.177 (recipe based estimate)
Efficiency: 50% (steeping grains only)
Source: Door BrewingCo.
Calories: 323 calories (Per 12oz)
Carbs: 31.4 g (Per 12oz)
Created Thursday January 22nd 2015
1.097
1.022
9.8%
14.0
23.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Pilsen3.3 lb Liquid Malt Extract - Pilsen 35 2 20.5%
3.30 lb Dry Malt Extract - Pilsen3.3 lb Dry Malt Extract - Pilsen 42 2 20.5%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 18.6%
2 lb Belgian Candi Sugar - Amber/Brown2 lb Belgian Candi Sugar - Amber/Brown 38 60 12.4%
11.60 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 lb German - CaraMunich II2 lb CaraMunich II 34 46 12.4%
2 lb United Kingdom - Crystal 30L2 lb Crystal 30L 34 30 12.4%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.1%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Boil 60 min 9.56 28.6%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 45 min 3.53 28.6%
1 oz Strisselspalt1 oz Strisselspalt Hops Leaf/Whole 1.5 Boil 20 min 0.91 28.6%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Leaf/Whole 5 Dry Hop 7 days 14.3%
3.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Spice Boil 15 min.
2 tbsp Sweet orange peel Herb Primary 3 min.
0.50 lb French Oak Fining Secondary 1 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 168 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
 
Notes

Quadrupel Style Grand Cru. Heavier trappist style, with an ABV hidden behind taste. Should be slightly sweet, but still dry with hints of sweet orange peel and a barrel-aged taste. Be sure to use a blowoff tube when fermenting. Add sweet orange peel in primary, and French Oak secondary. Fermentation lasts three weeks. After ten days, primary is over.

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2015-01-23 03:53 UTC
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