Gran Cru - BJ Brewery - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Gran Cru - BJ Brewery

255 calories 19.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Source: DH
Rating:
4.00 (1 Review)

Calories: 255 calories (Per 12oz)
Carbs: 19.4 g (Per 12oz)
Created: Wednesday November 13th 2019
Similar Recipes

Belgian Tripel (Martin Keen)

by JFCoppola

OG: 1.070 FG: 1.013 ABV: 7.5% IBU: 19

1.078
1.010
8.9%
23.8
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Honey2 lb Honey 35 2 11.8%
1.50 lb American - Caramel / Crystal 10L1.5 lb Caramel / Crystal 10L 35 10 8.8%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 5.9%
12.25 lb Belgian - Pilsner12.25 lb Pilsner 37 1.6 72.1%
0.25 lb American - Aromatic Malt0.25 lb Aromatic Malt 35 20 1.5%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 19.83 50%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 5 min 3.95 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Bitter Orange Peel Spice Boil 60 hr.
1 oz Corriander Seed Spice Boil 5 min.
10 each Whole Cloves Flavor Boil 5 min.
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
3 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 150 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 gal Infusion 152 °F 168 °F 60 min
5.2 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 4.2 16.8  
Mash volume with grains 5.32 21.3  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 5.2 g | 20.8 qt) 5.05 20.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

When wort is collected, do a full boil until desired amount of worth is left. We boiled off an additional 0.50 gallons. https://beerandwinejournal.com/tripel-iii/

http://www.homebrewing.com/calculators/?page=tools&section=water

I forgot to add the hops at 5 min remaining... Dry hopped for the first 12 hours, and then removed hops.

Last Updated and Sharing
 
381
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-13 02:59 UTC