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Old 10-29-2007, 09:39 AM   #1
Ó Flannagáin
Registered User
Jan 2007
Wichita Falls, Tx
Posts: 2,998
Liked 29 Times on 21 Posts

Recipe Type: All Grain   
Yeast: WLP500   
Yeast Starter: Yes, big   
Batch Size (Gallons): 5.25   
Original Gravity: 1.063   
Final Gravity: 1.015   
IBU: 38.6   
Boiling Time (Minutes): 60   
Color: 7   
Primary Fermentation (# of Days & Temp): 7   
Additional Fermentation: 5 weeks bottle/keg   
Secondary Fermentation (# of Days & Temp): 14   

Full Name: N'est Pas la Bière de Nos Grand-Mères "Ain't your mamma's beer"

BeerSmith Recipe Printout -
Recipe: N'est Pas la Bière de Nos Grand-Mères
Brewer: Christopher John Flannagan
Asst Brewer:
Style: Belgian Specialty Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
Batch Size: 5.25 gal
Boil Size: 6.71 gal
Estimated OG: 1.064 SG
Estimated Color: 7.0 SRM
Estimated IBU: 38.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Amount Item Type % or IBU
8.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 68.38 %
1.50 lb Wheat Malt, Ger (2.0 SRM) Grain 12.82 %
0.75 lb Caravienne Malt (22.0 SRM) Grain 6.41 %
0.25 lb Caramunich Malt (56.0 SRM) Grain 2.14 %
1.25 oz Marynka [6.50 %] (60 min) Hops 25.5 IBU
0.50 oz Strisslespalt [4.00 %] (Dry Hop 3 days) Hops -
0.50 oz Marynka [6.50 %] (30 min) Hops 7.8 IBU
0.50 oz Marynka [6.50 %] (10 min) Hops 3.7 IBU
1.00 oz Strisslespalt [2.50 %] (5 min) Hops 1.6 IBU
1.20 lb Candi Sugar, Clear (0.5 SRM) Sugar 10.26 %
1 Pkgs Trappist Ale (White Labs #WLP500) [StarterYeast-Ale

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10.50 lb
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 13.13 qt of water at 161.4 F 150.0 F



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Old 10-31-2007, 02:38 PM   #2
Ó Flannagáin
Registered User
Jan 2007
Wichita Falls, Tx
Posts: 2,998
Liked 29 Times on 21 Posts

Holy cow, just tasted the sample when moving to secondary today. I drank the whole thing, which I usually don't do. It's already at 1.010, so that puts it at 6.39% ABV. I can't taste the alcohol. The first taste I get when it hits my mouth is like biting into a naval orange, followed by a nice bitter orange/lemon peel taste. What rocks so hard is that there is no coriander, orange peel or any spice at all in this beer. It's completely the hops/yeast paired. The citrus is strong in this one, but the malt shines through right behind it. I expected no malt flavor from 1.010 gravity, but it's suprising. I think this is my new favorite beer. The WLP500 is a sexy, sexy yeast.

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Old 11-16-2007, 04:36 PM   #3
Ó Flannagáin
Registered User
Jan 2007
Wichita Falls, Tx
Posts: 2,998
Liked 29 Times on 21 Posts

Just put this one in the keg and the hydrometer sample is AWESOME!!! This sucker is DRY!!! FG 1.006!!! But it is sooooo good, it does not taste that dry. 7.44% ABV... holy cow, this beer is a winner.

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Old 11-16-2007, 04:57 PM   #4
Ryanh1801's Avatar
Mar 2007
Posts: 2,676
Liked 13 Times on 10 Posts

Dude you got to quit posting all these great looking Belgian beers , my mouth is watering over here.

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Old 02-18-2008, 03:41 AM   #5
Jul 2007
Arvada, CO
Posts: 132

This recipe friggin rocks! Used German Select (Hallertau) instead of Marynka and used 1 lb of caravienne and no caramunich because I was going for a lighter color. One of the best Belgian Ales I've had! Excellent after 7 weeks of aging... My OG was 1.068 , so a little stronger. Good job, Ó Flannagáin!!!

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Old 02-18-2008, 03:48 AM   #6
chillHayze's Avatar
Mar 2006
Columbus OH
Posts: 1,589
Liked 16 Times on 16 Posts

Brewed this yesterday. 2 boilovers and a blowoff that exploded in my closet. Looks yummy tho!
Every little thing is gonna be alright.

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Old 01-10-2011, 03:11 PM   #7
kingmatt's Avatar
Mar 2010
Souderton, PA
Posts: 768
Liked 45 Times on 35 Posts

This recipe looks great but would anyone be able to convert it over to extract for me? Thanks in advance
Fermenting: Rye IPA
Kegged: Munich Helles, Doppelbock, American Pale
BJCP Certified Judge
-=My Keezer Build=-

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