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Grand Cru Cuvee VdK clone

Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 10.43 gallons
Post Boil Size: 8.93 gallons
Pre Boil Gravity: 20.6 °P (recipe based estimate)
Post Boil Gravity: 23.8 °P (recipe based estimate)
Efficiency: 60% (brew house)
Source: Brad Ledbetter
Calories: 330 calories (Per 16oz)
Carbs: 25.6 g (Per 16oz)

Created: Friday May 8th 2020

Original Gravity:

23.8 °P

Final Gravity:

3.6 °P

ABV (standard):

11.3%

IBU (tinseth):

25.6

SRM (morey):

9.0

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
23.07 lb	Belgian - Pilsner23.07 lb Pilsner	37	1.6	76%
2 lb	American - Vienna2 lb Vienna	35	4	6.6%
2 lb	Briess - Brewers Torrified Wheat2 lb Brewers Torrified Wheat	35	1.5	6.6%
2 lb	Candi Syrup - Belgian Candi Syrup - Brun Foncé2 lb Belgian Candi Syrup - Brun Foncé	42	22	6.6%
1.30 lb	German - Acidulated Malt1.3 lb Acidulated Malt	27	3.4	4.3%
30.37 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
38 g	Challenger38 g Challenger Hops	Pellet	8.5	Boil	60 min	22.43	71.7%
15 g	Challenger15 g Challenger Hops	Pellet	8.5	Boil	10 min	3.21	28.3%
53 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
53 g	Challenger (Pellet) 53 g Challenger (Pellet) Hops		25.64	100%
53 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11.7 gal		Strike	162 °F	150 °F	60 min
Starting Mash Thickness: 1.65 qt/lb Starting Grain Temp: 60 °F

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safbrew - Abbaye Yeast BE-256

Amount:	2 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	63 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 631 B cells required

Fermentis - Safbrew - Specialty Ale Yeast T-58

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	63 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 631 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 13.9 psi Temp: 40 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

For Wyeast 3463 yeast and bottle condition:
"Add cassonade at boil initiation. Chill to 63F. Pitch yeast. Oxygen for 90 seconds. Slowly ramp primary for 7 days up to 73F. At near-terminal gravity (1.017), rack off primary yeast and drop temp to 60F for the next 10 days then brighten at 45F for 3 weeks. Bottle prime with Simplicity at 31g/gallon in heavy bottles. Cellar for 12 months."

Using BE-256 + T-58, pitch at 60F and raise to 68F over 7 days

Kettle size: 20
Trub: 1.375gal = 5.5qt = 4.5qt kettle loss + 1qt line loss
Boil off rate: 1.0
Grain absorption: 0.06
=> Strike water 11.70gal (11gal, 2.8qt), 162F

Oxygenate at 1Lpm for 168 seconds at pith and 12-18 hours post pitch
https://shop.theelectricbrewery.com/pages/aerating-oxygenating-wort?_pos=4&_sid=bd65087fb&_ss=r

Last Updated and Sharing

431

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Brews

Public: Yup, Shared
Last Updated: 2021-11-07 14:21 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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