Grand Cru

This recipe is loosely copied from Midwest Supply's Grand Cru recipe. This beer combines malted wheat and barley along with honey, sweet orange peel, and coriander.
 
Brew Date: Oct 26, 2010
 
Equipment:
  • 3 gallon aluminum pot
  • Stainless steel spoon
  • hydrometer
  • Candy thermometer
  • Floating thermometer
  • 6-gallon carboy
  • Funnel
  • Blow-off tube
  • Muslin boiling bag
  • Nylon boiling bag

 

 
Ingredients:
  • 5.5 gallons Walmart drinking water
  • 8 ounces Carapils grain (cracked)
  • 3 pounds Golden Dry Malt Extract (DME)
  • 3.3 pounds Briess Wheat Liquid Malt Extract (LME)
  • 32 oz honey
  • 1 oz Hallertau hop pellets (bittering)
  • 1 oz Hallertau hop pellets (aroma)
  • 1 oz sweet orange peel
  • 1 oz whole coriander seed (whole)
  • Safbrew WB-06 Dry Wheat Beer Yeast

Day 1



 
Heated 1.5 gallons of bottled water in pot. Added the muslin bag containing the Carapils grain when temperature reached 155 degrees. This steeped this for 30 minutes with average temperature in the 160 degree range. Removed the pot from the burner and let grains steep for another 10 minutes. Removed the grain bag.

 

 
Next I added the LME and DME. It took a while to break up the DME clumps, but just kept stirring. As soon as it started to boil, I added the nylon bag with the bittering hops and started the 60-minute timer. Because I was using a small brew pot, I had to watch very carefully for the hot break to avoid a boil-over. The hot break occurred at the beginning of the boil and I quickly removed the pot from the heat. I kept stirring and moving the pot to and from the burned until the hot break had subsided. I let the wort boil stirring often. I periodically added more water to the boil so that I ended up with 2 full gallons of water in the pot. During the boil, I placed the 32 oz container of honey in hot water to thin it out for easy pouring. With 11 minutes remaining in the boil, I stirred in the honey.

 

 
With 5 minutes remaining in the boil, I added a bag with the orange peel, coriander, and aroma hops. As soon as the boil was complete. I removed the brew bags and removed the wort from the burner.

 

 
I prepared an ice bath in my sink. I placed a sanitized lid on the brew pot and placed it in the ice bath. While this was cooling, I added 2 gallons of the bottled water to the sanitized carboy. Every few minutes, I stirred the wort and took a temperature reading. I changed the ice bath out a couple times and finished when the wort was down to 76 degrees. I then poured the wort into the carboy. I added more bottled water until their was a little more than 5 gallons of wort in the carboy. I plugged the carboy with a solid stopped and placed it on its side. I rolled the carboy around for several minutes to aerate the wort. Then I took a specific gravity reading with my hydrometer. The reading measured 1.054 with a wort temperature of 78 degrees. The temperature adjusted original gravity is 1.056. I pitched dry yeast.

 

 
Inserted sanitized blow-off tube leading to a pot of water.

Day 4

I noticed a fairly quick slowdown of activity. Also, the krausen never exceeded 3/4" and quickly dissipated. I decided to add another 1/2 pack of dry yeast. In retrospect, it would have been a better idea to take a hydrometer reading to see if it was already close to terminal gravity.

Day 9

Racked beer into secondary fermenter. Measured specific gravity at 1.006 at 76 degrees. The temperature adjusted gravity is 1.008.

Day 13

Washed and sanitized bottles, siphon, beer/wine thief, bottling bucket, bottle filler, tubing, and spoon. Heated 1 cup of bottled water in pyrex measuring cup in microwave. Added 3/4 of priming sugar (corn sugar). Boiled for 5 minutes. Covered cup with sanitized cover and placed in pot with ice to cool. While priming mix was cooling, boiled bottled water on stove with bottle caps for 5 minutes to sanitize them. Took hydrometer reading. Measured specific gravity at 1.007 at 70 degrees. The temperature adjusted final gravity is 1.008. Once priming mixture was cooled, poured it into bottling bucket. Siphoned beer into botting bucket and carefully stirred to blend the priming mixture with beer. Bottled and capped 53 bottles.



 
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This page was last updated on Sunday, March 2nd, 2014