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Grand Cru (EX) Grand Cru (EX)
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Old 02-04-2007, 04:46 PM   #1
rdwj
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Default Grand Cru (EX)
Recipe Type: Extract
Yeast: Belgian Wit -
Yeast Starter: Yes
Batch Size (Gallons): 5 gallons
Original Gravity: 1.058
Final Gravity: 1.012
Boiling Time (Minutes): 90 mins
Primary Fermentation (# of Days & Temp): 10-14 days
Secondary Fermentation (# of Days & Temp): 2 weeks

*EDIT* 60 minute boil - not 90!!

8 oz. Carapils malt steep for 30 minutes@ 155 in one gal of water
6 pounds of Extra Light Dried Malt Extract @60 minutes
1 oz. Hallertau bittering hops @60 minutes
2 pounds of Clover Honey @ 20 minutes
1 oz. crushed Coriander @ 5 minutes
1 oz. sweet Orange Peel @ 5 minutes
1 oz. Hallertau aroma hops @ 2 minutes
Belgian Witbier Wyeast 3944 or White Labs Belgian Wit

I did this as a full boil. 5 gallons plus the water used for steeping.
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Last edited by rdwj; 03-01-2007 at 01:45 PM.
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Old 02-10-2008, 04:24 AM   #2
Snakebone
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rdwj, you need to update this post to reflect your all grain recipe. It's great!
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Old 03-05-2008, 05:04 PM   #3
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Quote:
Originally Posted by Snakebone
rdwj, you need to update this post to reflect your all grain recipe. It's great!
Yeah! Get the lead out, man!
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Old 03-05-2008, 07:28 PM   #4
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alright - starting a new thread with it
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Old 01-08-2009, 04:10 PM   #5
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So did this turn out like a dark, fruity, strong belgian? I'm new to homebrewing so I have trouble recognizing how a beer will look and taste just from the malt and hop profile...

Maybe you could add a quick description of how it tasted. Thanks.
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