Grand Cru 
Extract Recipe
Submitted By: BeerSmith (Shared)
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| Brewer: Mark Zgarrick | |
| Batch Size: 5.00 gal | Style: Saison (19D) |
| Boil Size: 3.00 gal | Style Guide: BJCP 1999 |
| Color: 6.8 SRM | Equipment: Brew Pot (4 Gallon) |
| Bitterness: 13.5 IBUs | Boil 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 items |
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 |
| 1.0 pkgs |
Belgian Witbier (Wyeast Labs #3944) |
Yeast |
11 |
| 1.0 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.This Recipe Has Not Been Rated
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