Grand Cru

Extract Recipe

Submitted By: BeerSmith (Shared)
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Brewer: Mark Zgarrick
Batch Size: 5.00 galStyle: Saison (19D)
Boil Size: 3.00 galStyle Guide: BJCP 1999
Color: 6.8 SRMEquipment: Brew Pot (4 Gallon)
Bitterness: 13.5 IBUsBoil Time: 60 min
Est OG: 1.084 (20.3° P)
Est FG: 1.013 SG (3.4° P)Fermentation: My Aging Profile
ABV: 9.4%Taste Rating: 35.0

Ingredients
Amount Name Type #
5.00 gal Chicago, IL Water 1
4 lbs 8.00 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 2
4 lbs Pale Liquid Extract (8.0 SRM) Extract 3
1 lbs 12.00 oz Cane (Beet) Sugar (0.0 SRM) Sugar 4
2.00 oz Hallertauer [4.0%] - Boil 60 min Hops 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
0.70 oz Orange Peel, Bitter (Boil 10 min) Misc 7
0.50 oz Coriander Seed (Boil 10 min) Misc 8
0.20 oz Galangal (Boil 5 min) Misc 9
0.50 oz Saaz [5.7%] - Steep 60 min Hops 10
1 pkgs Belgian Witbier (Wyeast Labs #3944) Yeast 11
1 pkgs North Coast Pranqster (Bottle Culture #) Yeast 12

Notes

IBUs actually ~23 - wort was boiled with only the DME... the sugar and LME was added after the boil, before cooling. 3/9/04 - Racked to secondary (glass carboy). Still actively fermenting. Didn't take gravity ready. Yeast still in suspension (this is expected with this yeast however). Smelled good. 4/21/04 - Bottled. FG = 1.010.