Who's in the Garden Grand Cru - Beer Recipe - Brewer's Friend

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Who's in the Garden Grand Cru

188 calories 15.1 g 330 ml
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Beer Stats
Method: Extract
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 4.5 liters (fermentor volume)
Pre Boil Size: 6.06 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Charlie Papazian (The Complete Joy of Homebrewing)
Calories: 188 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Thursday June 18th 2015
1.062
1.009
7.1%
23.4
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.54 kg Dry Malt Extract - Extra Light0.54 kg Dry Malt Extract - Extra Light 42 2.5 63.2%
0.24 kg Honey0.24 kg Honey 42 2 28.1%
0.78 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
75 g German - Carapils75 g Carapils 35 1.3 8.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6.63 g Spalt Select6.63 g Spalt Select Hops Pellet 5 Boil 60 min 19.31 50%
3.32 g Spalt Select3.32 g Spalt Select Hops Pellet 5 Boil 10 min 3.51 25%
3.32 g Spalt Select3.32 g Spalt Select Hops Pellet 5 Aroma 1.5 min 0.62 25%
13.27 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.97 g Freshly crushed coriander seeds Spice Boil 10 min.
4.97 g Freshly crushed coriander seeds Spice Boil 5 min.
3.32 g Dried ground orange peel Spice Boil 5 min.
0.24 g Irish moss powder Water Agt Boil 10 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sugar for bottling       Amount: 175ml      
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 9.8 L) 5.6
Mash volume with grains (equipment estimates 9.8 L) 5.7
Grain absorption losses (steeping) -0.1
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 10.3 L) 6.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 4.5
Going into fermentor 4.5
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: 5.6  
Equipment Profile Used: System Default
 
Notes

Smell of zesty orange peel. Delightful fresh taste with with good body. Copper colour, with taste notes of freshly crushed coriander seeds. Head is aggressive on the pour due to high carbonation, but settles comfortably after a few minutes.

>malt extract can be light or extra light
>yeast should be Belgian Wit (wheat) beer type
>use light honey

Directions for 5gal batch:
O.G.: 1.056-1.060
F.G.: 1.008-1.010
Bitterness: 18BU
Colour: 4SRM (8 EBC)
Alcohol: 6.3% by volume

Add malt extract, honey, and boiling hops to 7.5L water and boil for 60 mins. Add the Irish moss, flavour hops, and half the ground coriander for 10 mins. Add the remaining ground coriander and orange peel for the final 5 minutes. Add the aroma hops for the final 1-2 minutes of boiling. Strain, sparge, and transfer immediately to 7.5L of cold water in the fermenter. Top off with additional water to make 19L. Aaerate the wort very well. Pitch the yeast when the temperature of the wort is about 21C. Ferment at about 21C for about 1 week or when fermentatino shows signs of calming and stopping.
Prime with sugar and bottle or keg when fermentation is complete. For added attraction add one whole coriander seed to each bottle when bottling (microwave them if worried).

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  • Last Updated: 2016-11-11 20:44 UTC
  • Snapshot Created: 2015-06-18 08:55 UTC
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