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Recipe Information edit

Details

Name: grand cru Brewer: Whwillie Brew Date:
  IBU Formula: Rager Units: standard Private: Yes

Boil

Boil Volume: 13 gal. Boil Length: 60 min. Target Volume: 10 gal.

Style

Name: Belgian Specialty Ale Category: Belgian and French Ale - 16E Type: Ale

Notes

Fermentables add

Variety Amount Color Potential SG Grist%  
Maris Otter17 lbs.3 °L1.0381.04889%
CaraPils1 lbs.2 °L1.0331.0025%
White Wheat1 lbs.2 °L1.041.0035%
Total 19 lbs.
5 SRM
  1.054    

Hops add

Hops Amount AA% Use Time Type IBU  
Hallertau Germany (Germany)2 oz.5.25Boil60 min.Pellet23
Hallertau Germany (Germany)2 oz.5.25Boil10 min.Pellet12
Total 4.00 oz.         35  

Yeasts add

Yeast Attenuation% Flocculation Min Temperature Max Temperature  
Belgian Wit Ale WLP40076Low/Med67 °F74 °F

Miscs Add

Misc Type Amount Use Time  
Orange Peel, SweetFlavor1 oz.Boil5 min.
HoneyOther4 lbs.Boil10 min.
Coriander SeedSpice2 oz.Boil5 min.

Mash Information edit

Details

Name: grand cru Brewer: Whwillie Brew Date:
  Boil Volume: 13 gal. Units: standard Thermal Loss: 3°F
  Mash Efficiency: 75% Mash Method: Single Infusion Sparge Method: fly
  Grain Temp: 72 °F Initial Grist Ratio: 1.50 qt./lb. Absorption Rate: 0.15 gal./lb.

Notes

Mash Steps add

Step Name Type Length Target Temp Infusion Amount Infusion Temp Grist Ratio  
Saccharificationinfusion60 min.155.0 °F7.13 gal.168.6 °F1.50
Total   1 hour   7.13 gal. (runoff: 4.28 gal.)    

Sparge Steps add

Step Name Target Temp Water Amount  
Fly Sparge212.0 °F9.63 gal.
Total   9.63 gal.  

Type

all-grain

OG

1.054
style
0.000 - 0.000

FG

1.013
style
0.000 - 0.000

Color

5 SRM
style
0 - 0

IBU

35
style
0 - 0

ABV

5.4%
style
0 - 0

Cal.

178
per 12oz.