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Author Topic: Grand Cru  (Read 1670 times)

Offline jamie_savoie

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Grand Cru
« on: December 14, 2012, 03:23:39 PM »
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
--------------------------
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:
------------
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
----------------------------
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