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Old 01-17-2010, 02:35 AM   #1
Chrisco88
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Default Extract - Grand Cru - Belgian Witbier

Recipe Type: Extract
Yeast: Safbrew S-33
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.050
Final Gravity: 1.014
IBU: 16.3
Boiling Time (Minutes): 60
Color: 4
Primary Fermentation (# of Days & Temp): 7 days @ 68F
Tasting Notes: Good spice aroma, very light and balanced. Slight wine-like aftertaste.

Boil size: 2gal

5lb Light/Pale LME
2lb Honey

Hops Schedule
1oz Hallertauer (4.8%) 60mins
1/2oz Hallertauer (4.8%) 10mins
1/2oz Hallertauer (4.8%) 1mins
I used hop pellets

Spices
3/4oz Bitter Orange Peel 10mins
3/4oz Bitter Orange Peel 5mins
1/2oz Crushed Coriander Seed 5mins

Immediately cool with ice bath or chiller and strain into cold water. Top off to 5 gallons.
Pitch Safbrew S-33 dry yeast when cool.

I fermented for 1 week at 68F then bottled, but in hindsight I definitely should have waited another week or so. I was just eager to get another batch bottled to be honest and the slight winey aftertaste could perhaps be blamed on prematurely ending fermentation. Next time I'll definitely go for another week or so but it turned out a tasty brew nonetheless.

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DRINKIN': Crazy Season Ale (Holiday Ale), Raspberry Fever (Stout), Agitation Ale (Amber), Grand Cru (Belgian Wit)
CONDITIONIN': Don't Pale Me Now (Belgian Pale Ale)
SECONDARY FERM: ---
PRIMARY FERM: ---
UP NEXT... Maybe a wheat, blonde, or brown? A saison for summer.
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Old 12-04-2010, 05:03 PM   #2
Justibone
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Anybody else try this recipe?

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Old 12-30-2010, 11:19 PM   #3
dropitlikesitshot
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What is "Cru" as in "Belgium Cru"?

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Old 12-31-2010, 12:44 AM   #4
Chrisco88
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Quote:
Originally Posted by dropitlikesitshot View Post
What is "Cru" as in "Belgium Cru"?
"Grand Cru," as far as I know, just refers to a more "premium" version of a beer. According to Wikipedia, an example would be Hoegaarden's Grand Cru, which is a "more complex version of the standard Hoegaarden."
I think it's thrown around pretty liberally in regards to beer, but it's originally for describing a certain region in France that produces high quality wines.
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*Hopville recipe pages
DRINKIN': Crazy Season Ale (Holiday Ale), Raspberry Fever (Stout), Agitation Ale (Amber), Grand Cru (Belgian Wit)
CONDITIONIN': Don't Pale Me Now (Belgian Pale Ale)
SECONDARY FERM: ---
PRIMARY FERM: ---
UP NEXT... Maybe a wheat, blonde, or brown? A saison for summer.
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Old 12-31-2010, 12:13 PM   #5
Houblon
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Quote:
Originally Posted by Chrisco88 View Post
"Grand Cru," as far as I know, just refers to a more "premium" version of a beer. According to Wikipedia, an example would be Hoegaarden's Grand Cru, which is a "more complex version of the standard Hoegaarden."
Premium or special - stronger
Hoegaarden's Grand Cru 8.70%
Hoegaarden Original 4.90%
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