Brewing this tomorrow. Shooting to create something along the line of Don de Dieu-ish. Will split in 2, ferment with 2 yeast strains, let it ride a couple of months, bottle and condition for awhile
Recipe: 22 - Grand Cru
Brewer: Jamie
Style: Imperial Wit
TYPE: All Grain
Taste: (30,0)
Recipe Specifications
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Boil Size: 6,52 gal
Post Boil Volume: 5,98 gal
Batch Size (fermenter): 5,00 gal
Bottling Volume: 4,60 gal
Estimated OG: 1,086 SG
Estimated Color: 5,9 SRM
Estimated IBU: 34,0 IBUs
Brewhouse Efficiency: 70,00 %
Est Mash Efficiency: 82,5 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name %/IBU
7 lbs Pilsner (Weyermann) (1,7 SRM) 43,8 %
5 lbs White Wheat Malt (2,4 SRM) 31,3 %
1 lbs Wheat, Flaked (1,6 SRM) 6,3 %
8,0 oz Melanoidin (Weyermann) (30,0 SRM) 3,1 %
8,0 oz Rice Hulls (0,0 SRM) 3,1 %
2 lbs Honey (1,0 SRM) 12,5 %
1,00 oz Hallertauer Hersbrucker [4,00 %] - First Wort 60,0 min 11,5 IBUs
1,00 oz Saaz [4,00 %] - First Wort 60,0 min 10,4 IBUs
1,00 oz Hallertauer Hersbrucker [4,00 %] - Boil 20 min 6,3 IBUs
1,00 oz Saaz [4,00 %] - Boil 20,0 min 5,7 IBUs
0,50 oz Wild Chamomille (Boil 1,0 mins)
0,75 oz Coriander Seed (Boil 5,0 mins)
1,0 pkg Forbidden Fruit (washed yeast from
SWMBO slayer)
1,0 pkg Canadian/Belgian Ale (Wyeast Labs #PC-3864)
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 16 lbs
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Name Description Step Temperat Step Time
Mash In Add 17,50 qt of water at 168,6 F 154,0 F 40 min
Sparge: Fly sparge with 4,07 gal water at 168,0 F