BJ's Grand Cru

Partial Mash Recipe

Submitted By: BaderBeer (Shared)
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Batch Size: 5.50 galStyle: Belgian Tripel (18C)
Boil Size: 6.22 galStyle Guide: BJCP 2008
Color: 6.3 SRMEquipment: My Equipment
Bitterness: 25.2 IBUsBoil Time: 60 min
Est OG: 1.077 (18.6° P)Mash Profile:
Est FG: 1.007 SG (1.7° P)Fermentation: My Aging Profile
ABV: 9.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
2 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 1
8.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 2
9.60 oz Pilsner Liquid Extract (3.5 SRM) Extract 3
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 5
1.50 oz Czech Saaz [3.5%] - Boil 60 min Hops 6
0.75 oz Orange Peel, Bitter (Boil 60 min) Misc 7
1.50 oz Czech Saaz [3.5%] - Boil 5 min Hops 8
0.75 oz Coriander Seed (Boil 5 min) Misc 9
1.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 10
6 lbs Pilsner Liquid Extract (3.5 SRM) Extract 11

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