BrewBlog: Grand Cru
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: July 22, 2012
Tap Date: July 22, 2015
Yield: 14 gallons
Reference
Color (SRM/EBC):
14.5/28.6
Bitterness (Calc): 14.6 IBU (Daniels)
Batch No: 13-2012
OG: 1.064
Target OG: 1.058
Status: Primary
General Information
Method: All Grain

Collaboration brew with Jim Denier to ferment/age in an oak barrel. Designed to be a clone of Rodenbach's Grand Cru.

Comments

Add some of the corn at mashout for starch.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
17.00 pounds 59.2% of grist
4.00 pounds 13.9% of grist
3.50 pounds 12.2% of grist
1.75 pounds 6.1% of grist
1.37 pounds 4.8% of grist
0.75 pounds 2.6% of grist
0.37 pounds 1.3% of grist
28.74 pounds 100% of grist
Adjuncts
1.00 pounds Rice Hulls (Briess)  
0.37 pounds Milk Sugar (Lactose)  
Non-Fermentables
11 g Salt @ 60 minutes  
9 g Gypsum (Calcium Sulfate) @ 60 minutes  
3.5 g Chalk @ 60 minutes  
2 tsp 5.2 Stabilizer @ 60 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Roselare Belgian Blend
Manufacturer: Wyeast
Product ID: 3763
Type: Ale
Flocculation: Medium
Attenuation: 70%
Temperature Range: 55–80°F
Amount: 3000 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Grain Temperature: °F Tun Temperature: °F
Sparge Temperature: °F PH:
PPG: 28.8 Efficiency: 87.4%
Notes:
Water Profile

London, England

Calicum: 52 ppm
Bicarbonate: 156 ppm
Sulfate: 77 ppm
Chloride: 60 ppm
Sodium: 99 ppm
Magnesium: 16 ppm
PH: 8.0%
Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Fermentation
Primary: 7 days @ 68° F
Secondary: 14 days @ 80° F
Tertiary: 330 days @ 65° F
Age: 28 days @ 52° F
Tasting Reviews
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