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Rodenbach Grand Cru

Method: Extract
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 10% (steeping grains only)
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)

Created: Tuesday February 19th 2019

Original Gravity:

1.060

Final Gravity:

1.011

ABV (standard):

6.4%

IBU (tinseth):

14.7

SRM (morey):

12.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.50 lb	Liquid Malt Extract - Pilsen7.5 lb Liquid Malt Extract - Pilsen	35	2	75.5%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose	42	0.5	10.1%
2 oz	Lactose (Milk Sugar)2 oz Lactose (Milk Sugar)	41	1	1.3%
8.62 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
14 oz	Belgian - CaraVienne14 oz CaraVienne	34	20	8.8%
4 oz	German - Acidulated Malt4 oz Acidulated Malt	27	3.4	2.5%
3 oz	American - Dark Chocolate3 oz Dark Chocolate	29	420	1.9%
$ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops		Pellet	4	Boil	60 min	14.71	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Hallertau Hersbrucker (Pellet)		14.71	100%
1 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss		Fining	Boil	15 min.
1 tsp	Wyeast - Beer Nutrient		Water Agt	Boil	15 min.

Yeast

Wyeast - Roeselare Ale Blend 3763

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Variable
Optimum Temp:	65 - 85 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 103 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

OG 1.062.
7/2/19 - Fermentation / taste check. Refrac reading of 1.028/7.1ºP, which corresponds to a corrected FG of 1.009.
ABV = 7.0%, AA = 85%.
Taste has a prominent smoky/leathery phenolic, which leads me to believe Brett is dominating right now. Not sure where the lacto is - very little tartness.
Will taste again soon. If no tartness, may have to get creative - add sugar + lacto, etc.

11/15/19 - Sample/check. Refrac reading of 6.5/1.026, or an FG of 1.005. Hydrometer showed 1.007, but it's reading high right now. Taste is still brett-heavy, but some sour is starting to poke through. Not sure what I think of this yeast.

Last Updated and Sharing

540

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Brews

Public: Yup, Shared
Last Updated: 2019-11-29 19:02 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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