Grande Cru - Beer Recipe - Brewer's Friend

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Grande Cru

276 calories 33 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.34 gallons
Post Boil Size: 5.61 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Otrum
Calories: 276 calories (Per 12oz)
Carbs: 33 g (Per 12oz)
Created: Wednesday March 7th 2018
1.082
1.027
7.2%
187.2
7.4
5.6
65.24
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 68.8%
1 lb Honey Malt1 lb Honey Malt 37 25 6.9%
1 lb American - Vienna1 lb Vienna 35 4 6.9%
4 oz Aromatic4 oz Aromatic 33 38 1.7%
4 oz Peated Malt4 oz Peated Malt 38 2.5 1.7%
0.50 oz American - Carapils (Dextrine Malt)0.5 oz Carapils (Dextrine Malt) 33 1.8 0.2%
2 lb Cane Sugar2 lb Cane Sugar 46 0 13.8%
14.53 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Nugget3 oz Nugget Hops Leaf/Whole 14 Boil 90 min 125.87 33.3%
1.50 oz Centennial1.5 oz Centennial Hops Leaf/Whole 9.5 Boil 30 min 30.68 16.7%
1.50 oz Centennial1.5 oz Centennial Hops Leaf/Whole 9.5 Boil 10 min 14.48 16.7%
3 oz Cascade3 oz Cascade Hops Leaf/Whole 7 Whirlpool 0 min 14.3 33.3%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g coriander Spice Boil 15 min.
9 g lemon Flavor Boil 15 min.
1 tsp yeast nutrient Other Boil 15 min.
3 oz Oak Chips + KY Bourbon Flavor Secondary 30 days
4 g Gypsum Water Agt Other 0 min.
6 g Calcium Chloride (dihydrate) Water Agt Other 0 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 515 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.5 oz       Temp: 64 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
27 7 5 9 24 71
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.223 gal saccharification Infusion -- 157 °F --
1.225 gal Mash-out Temperature -- 168 °F 5 min
5 gal Sparge Sparge -- 168 °F 30 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 3.92 15.7  
Mash volume with grains 4.92 19.7  
Grain absorption losses -1.57 -6.3  
Remaining sparge water volume 5.09 20.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume 7.34 29.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 5.61 22.4  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
Total: 9.01 36
Equipment Profile Used: System Default
 
Notes

Kirin dry hop 7 days
0.50 oz

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  • Last Updated: 2024-04-28 02:27 UTC