TC Grand Cru 2015
201 calories
19.9 g
12 oz
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
0.75 oz |
Domestic Hallertau0.75 oz Domestic Hallertau Hops |
|
Pellet |
3.9 |
Boil
|
60 min |
11.07 |
50% |
0.75 oz |
Saaz0.75 oz Saaz Hops |
|
Leaf/Whole |
3.5 |
Boil
|
60 min |
9.03 |
50% |
1.50 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
0.75 oz |
Domestic Hallertau (Pellet) 0.74999999828443 oz Domestic Hallertau (Pellet) Hops |
|
11.07 |
50% |
0.75 oz |
Saaz (Leaf/Whole) 0.74999999828443 oz Saaz (Leaf/Whole) Hops |
|
9.03 |
50% |
1.50 oz
/ $ 0.00
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1 tsp |
Coriander
|
|
Herb |
Boil |
15 min. |
1 tsp |
Sweet Orange Peel
|
|
Flavor |
Boil |
15 min. |
1 tsp |
Irish Moss
|
|
Fining |
Boil |
15 min. |
Priming
Method: corn sugar at bottling
Amount: 5 oz
|
Target Water Profile
Balanced Profile
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
12 qt |
|
Decoction |
-- |
152 °F |
60 min |
Starting Mash Thickness:
1.25 qt/lb
|
Quick Water Requirements
Water |
Gallons |
Quarts |
Strike water volume at mash thickness of 1.25 qt/lb
|
2.66 |
10.6
|
Mash volume with grains
|
3.34 |
13.3
|
Grain absorption losses
|
-1.06 |
-4.3
|
Remaining sparge water volume (equipment estimates 5.06 g | 20.2 qt)
|
4.5 |
18
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
Volume increase from sugar/extract (early additions)
|
0.16 |
0.6
|
Pre boil volume (equipment estimates 6.56 g | 26.2 qt)
|
6 |
24
|
Boil off losses
|
-1.5 |
-6
|
Hops absorption losses (first wort, boil, aroma)
|
-0.06 |
-0.2
|
Post boil Volume
|
5 |
20
|
Going into fermentor
|
5 |
20
|
Total:
|
7.16
|
28.6
|
Equipment Profile Used: |
System Default |
"TC Grand Cru 2015" Belgian Specialty Ale beer recipe by thullibe. All Grain, ABV 6.14%, IBU 20.1, SRM 3.77, Fermentables: (Pilsner, Carapils (Dextrine Malt), Honey) Hops: (Domestic Hallertau, Saaz) Other: (Coriander, Sweet Orange Peel, Irish Moss)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-06-02 01:23 UTC