Sunday, while watching the Daytona 500 on tv, I brewed a Belgian Grand Cru recipe that I lifted from BYO magazine. It was from Worth Brewing in Iowa.
I increase the sugar and honey in the recipe because Iowa has an ABV limit that I wanted to pass.
10.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 80.00 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.00 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.00 %
1.20 oz Hallertauer [4.80 %] (60 min) Hops 19.2 IBU
0.50 oz Hallertauer [4.80 %] (45 min) Hops 7.4 IBU
1.00 lb Honey (1.0 SRM) Sugar 8.00 %
0.75 lb Candi Sugar, Clear (0.5 SRM) Sugar 6.00 %
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale
Kind of a pain to brew as I had never done a 3 step mash. I was trying to raise the temps by just tossing a little boiling water in at a time. After I finished I realize I had my Beersmith set on Temp mash instead of Infusion Mash.
Well despite that I still nailed my OG of 1.070. I have never nailed an OG on any of my brews, so I was surprised that the one I had the most trouble with was dead on.
It shall be called the "Grand Cru 500"