- Home
- Logs
- Grand Cru
Flanders Red Ale – All Grain GONE
Statistics
General Info
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.
Warning: Undefined array key 0 in
/home/u210543722/domains/rhbc.co/public_html/logs/sections/recipe_fermentables_old.inc.php on line
196
Warning: Trying to access array offset on value of type null in
/home/u210543722/domains/rhbc.co/public_html/logs/sections/recipe_fermentables_old.inc.php on line
196
Warning: Undefined array key 0 in
/home/u210543722/domains/rhbc.co/public_html/logs/sections/recipe_fermentables_old.inc.php on line
199
Warning: Trying to access array offset on value of type null in
/home/u210543722/domains/rhbc.co/public_html/logs/sections/recipe_fermentables_old.inc.php on line
199
Warning: Undefined array key 0 in
/home/u210543722/domains/rhbc.co/public_html/logs/sections/recipe_fermentables_old.inc.php on line
199
Warning: Trying to access array offset on value of type null in
/home/u210543722/domains/rhbc.co/public_html/logs/sections/recipe_fermentables_old.inc.php on line
199
Warning: Undefined array key 0 in
/home/u210543722/domains/rhbc.co/public_html/logs/sections/recipe_fermentables_old.inc.php on line
204
Warning: Trying to access array offset on value of type null in
/home/u210543722/domains/rhbc.co/public_html/logs/sections/recipe_fermentables_old.inc.php on line
204
Warning: Undefined array key 0 in
/home/u210543722/domains/rhbc.co/public_html/logs/sections/recipe_fermentables_old.inc.php on line
196
Warning: Trying to access array offset on value of type null in
/home/u210543722/domains/rhbc.co/public_html/logs/sections/recipe_fermentables_old.inc.php on line
196
Warning: Undefined array key 0 in
/home/u210543722/domains/rhbc.co/public_html/logs/sections/recipe_fermentables_old.inc.php on line
199
Warning: Trying to access array offset on value of type null in
/home/u210543722/domains/rhbc.co/public_html/logs/sections/recipe_fermentables_old.inc.php on line
199
Warning: Undefined array key 0 in
/home/u210543722/domains/rhbc.co/public_html/logs/sections/recipe_fermentables_old.inc.php on line
199
Warning: Trying to access array offset on value of type null in
/home/u210543722/domains/rhbc.co/public_html/logs/sections/recipe_fermentables_old.inc.php on line
199
Warning: Undefined array key 0 in
/home/u210543722/domains/rhbc.co/public_html/logs/sections/recipe_fermentables_old.inc.php on line
204
Warning: Trying to access array offset on value of type null in
/home/u210543722/domains/rhbc.co/public_html/logs/sections/recipe_fermentables_old.inc.php on line
204
Info:
Use as a base malt for any Belgian style beer with full body.
Info:
Lightens body and color. For light American pilsners and ales.
Info:
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
Info:
Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.
Info:
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.
Info:
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
Info:
Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.
Malts and Grains
Adjuncts
Non-Fermentables
| Amount |
Non-Fermentable |
Time |
| 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 |
Hops
| Amount |
Hop |
Time |
Type |
Use |
Form |
AA |
| 0.75 ounces |
Sterling |
60 min |
Aroma |
Boil |
Pellets |
7.7% |
| 1.50 ounces |
Sterling |
20 min |
Aroma |
Boil |
Pellets |
7.7% |
| 2.25 ounces |
Total Hop Weight |
Info:
Herbal and spicy aroma with a hint of floral and citrus.
Example(s):
Pilsner, Lager, Belgian-Style Ale
Info:
Herbal and spicy aroma with a hint of floral and citrus.
Example(s):
Pilsner, Lager, Belgian-Style Ale
Yeasts
Temperature Range:
55–80°F
Notes:
Culture of Saccharomyces, Brettonomyces and Lactic Acid Bacteria. Complex aromas and flavors. May be used for primary fermentation. Primarily for sour brown and red Belgian styles.
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 Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Mash Tun Dead Space:
0.80 gallons
Mash Profile
Warning: Trying to access array offset on value of type null in /home/u210543722/domains/rhbc.co/public_html/logs/sections/recipe_mash.inc.php on line 4
Notes:
Warning: Trying to access array offset on value of type null in /home/u210543722/domains/rhbc.co/public_html/logs/sections/recipe_mash.inc.php on line 38
Water Profile London, England
Notes:
Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.
Fermentation and Aging
Secondary:
14 days @ 80° F
Tertiary:
330 days @ 65° F
Grand Cru
| Date Brewed: |
|
| Brewer/Assistant: |
|
Brew Day Data
| |
Target |
Actual |
Notes |
| Strike Water Amount: |
9.6 |
|
|
| Strike Water Temperature: |
|
|
|
| Mash Temperature(s): |
|
|
|
| Mash Time: |
|
|
|
| Sparge Water Amount: |
11.9 |
|
|
| Sparge Water Temperature: |
|
|
|
| Pre-Boil Gravity: |
|
|
|
| Pre-Boil Amount: |
15.4 |
|
|
| Post-Boil Amount: |
14 |
|
|
| Boil Time: |
90 |
|
|
| OG: |
1.064 / 15.7° P |
|
|
| Mash PH: |
|
|
|
| Boil PH: |
|
|
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
| |
|
|
|
Printed using BrewBlogger 3.0.0, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.