Has anyone brewed a good extract Grand Cru? - Home Brew Forums
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Old 07-23-2009, 02:31 AM   #1
Recusit8m
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Jun 2009
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Hi all...Im beginning to think about my seasonal fall/winter brews and while I am eager to break into the AG realm, I just havent really had the time. My question to all of you is "Has anyone brewed a good extract recipe Grand Cru?" I was looking into Papazians recipe and would love to try it but was concerned that I would miss the style mark after investing in the needed ingredients...For example recipe calls for 2# light honey...Should I avoid the grocery store brand stuff and go with a nice Tupelo or Orange Blossom??? Would Cru be better bottled in 22oz or will kegging it be just as tasty? Well thanks again for the advice/experience from all of you...Jay



 
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Old 07-23-2009, 03:55 AM   #2
kyleobie
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Apr 2009
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The cheapest honey available will be fine since it will boil off most of the flavor anyway.

I just made that recipe - will let you know how it turns out!


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Old 07-23-2009, 03:59 AM   #3
weirdboy
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I have to admit that I still don't quite understand what constitutes a "Grand Cru" style-wise. The commercial examples I have enjoyed have been all over the map.

 
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Old 07-23-2009, 05:58 AM   #4
bensyverson
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Jan 2008
Chicago
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Doesn't Grand Cru basically mean "our special beer?" It's typically higher alcohol and sometimes brewed seasonally. I think it could be literally any style.
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Old 07-23-2009, 06:37 AM   #5
Recusit8m
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Well then that explains why I couldnt find and guidelines at BJCP site...lol...Thanks alot Kyle...I look forward to your report...How long ya plan on aging it?

 
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Old 07-23-2009, 08:08 PM   #6
kyleobie
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Yeah, the Grand Cru in Papazian's book is probably a Belgian Specialty Ale by BJCP.

Instead of 5 lbs of extra light DME, I did 3 lbs extra light DME and 2 lbs wheat DME. Oh, and I used Wyeast 3944.

I'm going to try 1 week in primary, 2 in secondary, 3+ conditioning. The yeast was a slow starter, so I dunno if it'll be ready for the secondary in a week's time. I keep reading that it may not be.

I'll let you know how it goes!
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Old 07-24-2009, 03:21 PM   #7
BruDaddy
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Jan 2007
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I did a wit that was a combo of Papazian's and one I found on these forum's. It turned out great

Here's the recipe...

3 lbs light DME
3 lbs wheat DME

Bittering Hops (60 minutes)
¾ oz Tettnanger
¾ oz Saaz

Finishing Hops (may leave out)
¼ oz Saaz

2 lbs Orange Blossom Honey (½ @ 30 minutes, ½ @ 10 minutes)

Irish moss @ 15 minutes

½ oz crushed coriander (½ @ 10 minutes, ½ @ flameout)

½ oz bitter orange peel (½ @ 10 minutes, ½ @ flameout)

1 pinch ‘secret spice’ @ flameout (anise, cininamon, vanilla, pepper, ginger…)

5 oz priming sugar

White Labs WLP400 or WLP410

Note that I did not use the finishing hops after reading several other posts on Belgian Wit's. The white labs yeast also started very vigorously and had a major blow off in by 6.5 gal carboy



 
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