Belgian Grand Cru 3.0 - Beer Recipe - Brewer's Friend

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Belgian Grand Cru 3.0

256 calories 20.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3.7 gallons
Pre Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark Santangelo
Calories: 256 calories (Per 12oz)
Carbs: 20.9 g (Per 12oz)
Created: Tuesday May 13th 2014
1.078
1.012
8.6%
24.9
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.7%
4 lb Belgian - Pilsner4 lb Pilsner 37 1.6 30.8%
8 oz Rice Hulls8 oz Rice Hulls 0 0 3.8%
2 lb Honey2 lb Honey - (late boil kettle addition) 42 2 15.4%
5 lb Liquid Malt Extract - Pilsen5 lb Liquid Malt Extract - Pilsen 35 2 38.5%
0.50 lb Dry Malt Extract - Light0.5 lb Dry Malt Extract - Light 42 4 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 4 Boil 60 min 20.69 50%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 2.6 Boil 15 min 3.03 25%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 2.6 Boil 5 min 1.22 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Herb Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1.50 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
1 oz Crushed Coriander Spice Boil 15 min.
0.80 oz Dried Sweet Orange Peel (hop bag) Spice Boil 15 min.
0.50 tsp Gypsum Water Agt Boil 1 hr.
 
Yeast
Wyeast - Forbidden Fruit 3463
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Low
Optimum Temp:
63 - 76 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
New York City + 1/2 tsp Gypsum
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 1 7 9 76 15
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 qt Protein rest Infusion -- 131 °F 15 min
6.5 qt Sacc Infusion -- 147 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.97 g | 27.9 qt) 3.92 15.7  
Mash volume with grains (equipment estimates 6.97 g | 27.9 qt) 4.36 17.5  
Grain absorption losses (steeping) -0.69 -2.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.46 1.9  
Pre boil volume (equipment estimates 6.74 g | 27 qt) 3.7 14.8  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
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: 3.92 15.7
Equipment Profile Used: System Default
 
Notes

Starter 1500mL water 1 cup Pilsen DME. 24 hrs before pitching.

Protein rest just Pilsen malt. Then added flaked wheat and rice hulls with additional 2.5 qrts of 200 degree water to bring to 6.5 qrts total and 147 mash temp.

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