Grand Cru Cuvee VdK clone - Beer Recipe - Brewer's Friend

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Grand Cru Cuvee VdK clone

330 calories 25.6 g 16 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 10.43 gallons
Post Boil Size: 8.93 gallons
Pre Boil Gravity: 20.6 °P (recipe based estimate)
Post Boil Gravity: 23.8 °P (recipe based estimate)
Efficiency: 60% (brew house)
Source: Brad Ledbetter
Calories: 330 calories (Per 16oz)
Carbs: 25.6 g (Per 16oz)
Created: Friday May 8th 2020
23.8 °P
3.6 °P
11.3%
25.6
9.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
23.07 lb Belgian - Pilsner23.07 lb Pilsner 37 1.6 76%
2 lb American - Vienna2 lb Vienna 35 4 6.6%
2 lb Briess - Brewers Torrified Wheat2 lb Brewers Torrified Wheat 35 1.5 6.6%
2 lb Candi Syrup - Belgian Candi Syrup - Brun Foncé2 lb Belgian Candi Syrup - Brun Foncé 42 22 6.6%
1.30 lb German - Acidulated Malt1.3 lb Acidulated Malt 27 3.4 4.3%
30.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
38 g Challenger38 g Challenger Hops Pellet 8.5 Boil 60 min 22.43 71.7%
15 g Challenger15 g Challenger Hops Pellet 8.5 Boil 10 min 3.21 28.3%
53 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 631 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 631 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.9 psi       Temp: 40 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.7 gal Strike 162 °F 150 °F 60 min
Starting Mash Thickness: 1.65 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.97 gal (55.89 qt). Suggest reducing strike water volume to 9.73 gal (38.92 qt) and adding 1.97 gal (7.89 qt) sparge/top-off. 11.7 46.8  
Strike water volume at mash thickness of 1.65 qt/lb 11.7 46.8  
Mash volume with grains 13.97 55.9  
Grain absorption losses -3.55 -14.2  
Remaining sparge water volume (equipment estimates 1.26 g | 5 qt) 2.37 9.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 9.32 g | 37.3 qt) 10.43 41.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 7 g | 28 qt) 8.93 35.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 8.93 g | 35.7 qt) 7 28  
Total: 14.07 56.3
Equipment Profile Used: System Default
 
Notes

For Wyeast 3463 yeast and bottle condition:
"Add cassonade at boil initiation. Chill to 63F. Pitch yeast. Oxygen for 90 seconds. Slowly ramp primary for 7 days up to 73F. At near-terminal gravity (1.017), rack off primary yeast and drop temp to 60F for the next 10 days then brighten at 45F for 3 weeks. Bottle prime with Simplicity at 31g/gallon in heavy bottles. Cellar for 12 months."

Using BE-256 + T-58, pitch at 60F and raise to 68F over 7 days

Kettle size: 20
Trub: 1.375gal = 5.5qt = 4.5qt kettle loss + 1qt line loss
Boil off rate: 1.0
Grain absorption: 0.06
=> Strike water 11.70gal (11gal, 2.8qt), 162F

Oxygenate at 1Lpm for 168 seconds at pith and 12-18 hours post pitch
https://shop.theelectricbrewery.com/pages/aerating-oxygenating-wort?_pos=4&_sid=bd65087fb&_ss=r

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  • Last Updated: 2021-11-07 14:21 UTC