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

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Who's in the Garden Grand Cru

190 calories 18 g 330 ml
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Beer Stats
Method: Extract
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 15% (steeping grains only)
Source: Charlie Papazian (The Complete Joy of Homebrewing)
Calories: 190 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Friday November 2nd 2018
1.062
1.013
6.5%
17.2
4.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Dry Malt Extract - Extra Light1.5 kg Dry Malt Extract - Extra Light 42 2.5 40%
0.90 kg Honey0.9 kg Honey 42 2 24%
0.90 kg Dry Malt Extract - Light0.9 kg Dry Malt Extract - Light 42 4 24%
3.30 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.45 kg Flaked Wheat0.45 kg Flaked Wheat 34 2 24%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Northern Brewer - Hallertau28 g Hallertau Hops Pellet 4 Boil 60 min 14.17 50%
14 g Northern Brewer - Hallertau14 g Hallertau Hops Pellet 4 Boil 10 min 2.57 25%
14 g Northern Brewer - Hallertau14 g Hallertau Hops Pellet 4 Boil 1.5 min 0.45 25%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
21.25 g Freshly crushed coriander seeds Spice Boil 10 min.
21.25 g Freshly crushed coriander seeds Spice Boil 5 min.
14 g Dried ground orange peel Spice Boil 5 min.
1.01 g Irish moss powder Water Agt Boil 10 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 361 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sugar for bottling       Amount: 175ml      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 23.3 L) 19.3
Mash volume with grains (equipment estimates 23.3 L) 19.6
Grain absorption losses (steeping) -0.5
Volume increase from sugar/extract (early additions) 2.1
Pre boil volume (equipment estimates 25 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 19
Going into fermentor 19
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: 19.3  
Equipment Profile Used: System Default
 
Notes

First time I try using flaked wheat. Next time I should get some enzymes or 2-row malt to convert the flaked wheat.

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: 2018-11-08 10:18 UTC