Witbier Grand Cru (EX) - Home Brew Forums
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Old 02-04-2007, 04:46 PM   #1
rdwj
 
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Jun 2006
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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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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, 07:28 PM   #4
rdwj
 
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alright - starting a new thread with it
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Old 01-08-2009, 04:10 PM   #5
RyanT
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Dec 2008
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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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Old 05-11-2010, 01:44 PM   #6
jerzeedevil13
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Apr 2010
Old Bridge, NJ
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I was looking for a grand cru style belgian to make and I have most of these ingredients, except I have 2 cans of Liquid Malt Extract ( 6.6lbs ) instead of dry.
I do have 1lb of light DME sitting around and I only have 1 lb of honey. Was wondering how it would affect the taste if I used 1 lb of honey and added the 1 lb of DME instead ? or should I just get another lb of honey ?. Everything else the same, the hops the coriander, orange peel and white labs yeast.
Anyone try making this beer ?

 
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Old 05-11-2010, 01:56 PM   #7
bknifefight
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The honey will help to stay light in body with a higher ABV. If you switch out 1 lb for DME you will be fine but it will just have a slightly higher FG. No big deal!

 
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Old 05-11-2010, 02:22 PM   #8
jerzeedevil13
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Apr 2010
Old Bridge, NJ
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I'll prob just get the lb of honey just to stay true to the Grand Cru style.
Question about the orange peel and coriander - I was going to just dry out some orange peel from a few oranges I have sitting around, I dont have a scale. How much would comprise 1oz ( 1-2 oranges ?) after its dried out ? and coriander, I can just take from the spice rack right ?

 
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Old 05-11-2010, 07:42 PM   #9
bknifefight
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Grand Cru isn't a style. This beer style would be a wit. Grand Cru means "great growth" in French and is supposed to be a specification of quality in a beer or wine.

Anyways, you don't need to dry the orange peel. If it were a 5 gallon batch I would use 3 or 4 oranges. The coriander is the same as what you would buy in the grocery store.

 
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Old 05-25-2010, 07:04 PM   #10
jerzeedevil13
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Apr 2010
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Almost ready for secondary, do you put any orange peels in secondary? Or this will make it too fruity?

 
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