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Belgian Grand Cru 3.0

Method: Partial Mash
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3.7 gallons
Pre Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark Santangelo
Calories: 256 calories (Per 12oz)
Carbs: 20.9 g (Per 12oz)

Created: Tuesday May 13th 2014

Original Gravity:

1.078

Final Gravity:

1.012

ABV (standard):

8.6%

IBU (tinseth):

24.9

SRM (morey):

4.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	7.7%
4 lb	Belgian - Pilsner4 lb Pilsner	37	1.6	30.8%
8 oz	Rice Hulls8 oz Rice Hulls	0	0	3.8%
2 lb	Honey2 lb Honey - (late boil kettle addition)	42	2	15.4%
5 lb	Liquid Malt Extract - Pilsen5 lb Liquid Malt Extract - Pilsen	35	2	38.5%
0.50 lb	Dry Malt Extract - Light0.5 lb Dry Malt Extract - Light	42	4	3.8%
13 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Styrian Goldings2 oz Styrian Goldings Hops	Pellet	4	Boil	60 min	20.69	50%
1 oz	Saaz1 oz Saaz Hops	Leaf/Whole	2.6	Boil	15 min	3.03	25%
1 oz	Saaz1 oz Saaz Hops	Leaf/Whole	2.6	Boil	5 min	1.22	25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Styrian Goldings (Pellet)	20.69	50%
2 oz	Saaz (Leaf/Whole)	4.25	50%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 qt	Protein rest	Infusion	--	131 °F	15 min
6.5 qt	Sacc	Infusion	--	147 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Herb	Boil	15 min.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
1.50 tsp	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	0 min.
1 oz	Crushed Coriander	Spice	Boil	15 min.
0.80 oz	Dried Sweet Orange Peel (hop bag)	Spice	Boil	15 min.
0.50 tsp	Gypsum	Water Agt	Boil	1 hr.

Yeast

Wyeast - Forbidden Fruit 3463

Amount:	1 Each	Cost:
Attenuation (custom):	84%	Flocculation:	Low
Optimum Temp:	63 - 76 °F	Starter:	Yes
Fermentation Temp:	72 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

New York City + 1/2 tsp Gypsum

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	1	7	9	76	15
Mash Chemistry and Brewing Water Calculator

Notes

Starter 1500mL water 1 cup Pilsen DME. 24 hrs before pitching.

Protein rest just Pilsen malt. Then added flaked wheat and rice hulls with additional 2.5 qrts of 200 degree water to bring to 6.5 qrts total and 147 mash temp.

Last Updated and Sharing

2,314

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Brews

Public: Yup, Shared
Last Updated: 2014-07-19 11:44 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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