BrewBlog: Grand Cru
Specifics
General Information
Method: All Grain

Second batch with the new mill configuration.  Timing it, the mill runs at 4.4 lbs/min using the default gap.

First use of an aquarium pump and stone to oxygenate the wort at pitching.

Yeast taken from a prior batch ca November 2013.  The yeast was grown up in a 2 liter starter and did show evidence of fermentation.

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12/14/14 - Good start to the ferment at 16 hours.  Indicated 66F, room at 64F.

12/16/14 - Still fermenting strongly.  Indicated 68F with a room at 63F.  Gravity measures at 12.0B (1.031).

12/19/14 - Krausen fallen, transferred to secondary.

12/29/14 - Bottled with 5oz corn sugar.  46x12oz.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
1.50 pounds Sucrose (Table Sugar)  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Belgian Ale
Manufacturer: Wyeast
Product ID: 1214
Type: Ale
Flocculation: Medium
Attenuation: 74%
Temperature Range: 58–68°F
Amount: 2000 ml
Equipment Profile

Red rectangular cooler

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 80% Mash Tun Weight: 10 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: .5 gallons Mash Tun Specific Heat: .3 Cal/gram per °C
Notes:

Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum: 55 ppm
Bicarbonate: 196 ppm
Sulfate: 7.9 ppm
Chloride: 8.9 ppm
Sodium: 3 ppm
Magnesium: 24 ppm
PH: 7.4%
Notes:

Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP

Procedure

Mash in with 3.5 gallons at 163F to hit a mash temperature of 148F.  Mash 90 minutes.  Mash out with 2 gallon of boiling water to hit a temperature of 170F.  Drain the tun and continue sparging with 2.5 gallons of water at 170F.

Tasting Reviews
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