Belgian Grand Cru #4 - Beer Recipe - Brewer's Friend

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Belgian Grand Cru #4

207 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 67% (brew house)
Hop Utilization: 92%
Calories: 207 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Wednesday January 29th 2020
1.064
1.006
7.7%
20.8
3.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.92 lb German - Pilsner9.92 lb Pilsner 38 1.6 74.6%
1.88 lb Honey1.88 lb Honey - (late boil kettle addition) 35 2 14.1%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 11.3%
13.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Mandarina Bavaria0.7 oz Mandarina Bavaria Hops Pellet 7.6 Boil 60 min 16.86 25.9%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.6 Boil 15 min 2.83 18.5%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.6 Boil 5 min 1.14 18.5%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 7.6 Boil 0 min 37%
2.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Dried Sweet Orange Peel Flavor Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
0.25 tsp Wyeast - Beer Nutrient Other Boil 10 min.
0.50 oz Crushed Coriander Spice Boil 5 min.
0.50 oz Dried Sweet Orange Peel Flavor Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 326 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
New York City
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
4.13 gal Strike 162 °F 150 °F 60 min
4.69 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.28 17.1  
Mash volume with grains 5.2 20.8  
Grain absorption losses -1.43 -5.7  
Remaining sparge water volume (equipment estimates 4.34 g | 17.3 qt) 4.4 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.94 g | 27.8 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.68 34.7
Equipment Profile Used: System Default
"Belgian Grand Cru #4" Belgian Blond Ale beer recipe by snoochkart. All Grain, ABV 7.67%, IBU 20.82, SRM 3.94, Fermentables: (Pilsner, Honey, Flaked Wheat) Hops: (Mandarina Bavaria, Saaz) Other: (Dried Sweet Orange Peel, Whirlfloc, Wyeast - Beer Nutrient, Crushed Coriander)
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  • Last Updated: 2020-02-12 18:58 UTC