Recipes

Grand Cru (extract)

by simplybeer · January 26, 2009

Grand Cru

Witbier

Type: Extract

Date: 1/26/2009

Batch Size: 5.00 gal

Brewer: Peter

Boil Size: 3.25 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot (4 Gallon)

Taste Rating(out of 50): 0.0

Brewhouse Efficiency: –

Taste Notes:

Ingredients

Amount	Item	Type	% or IBU
6.00 lb	Extra Light Dry Extract (3.0 SRM)	Dry Extract	70.59 %
0.50 lb	Cara-Pils/Dextrine (2.0 SRM)	Grain	5.88 %
1.00 oz	Hallertauer [3.90 %] (60 min)	Hops	8.4 IBU
1.00 oz	Hallertau Select [1.50 %] (5 min)	Hops	0.6 IBU
0.50 oz	Orange Peel, Bitter (Boil 5.0 min)	Misc
1.00 oz	Coriander Seed (Boil 5.0 min)	Misc
2.00 lb	Honey (1.0 SRM)	Sugar	23.53 %
1 Pkgs	Belgian Witbier (Wyeast Labs #3944)	Yeast-Wheat

Beer Profile

Est Original Gravity: 1.067 SG

Measured Original Gravity:

Est Final Gravity: 1.017 SG

Measured Final Gravity:

Estimated Alcohol by Vol: 6.56 %

Actual Alcohol by Vol:

Bitterness: 9.0 IBU

Calories: 43 cal/pint

Est Color: 4.0 SRM

Color:

Color

Mash Profile

Mash Name: None

Total Grain Weight: 10.00 lb

Sparge Water: –

Grain Temperature: –

Sparge Temperature: –

TunTemperature: –

Adjust Temp for Equipment: FALSE

Mash PH: –

Steep grains as desired (30 minutes)

Mash Notes: –

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