Grand Cru

Revision of a recipe for a Celis Grand Cru-like beer,
brewed as a club project in October 2000. It's now a
smaller batch, adjusted for no-sparge, and using two yeasts.

Brewer:	Joel Plutchak		Email:	plutchak@uiuc.edu
URL:	http://www.uiuc.edu/ro/BUZZ/
Beer:	Grand Cru		Style:	Belgian Tripel
Type:	All grain		Size:	5 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	26 IBU
OG:	1.082		FG:	1.020
Alcohol:	7.9% v/v (6.2% w/w)
Water:	Filter water to remove chlorine/chloramines. Adjust water using acid as needed to attain desirable mash pH.
Grain:	15.0 lb. Belgian Pilsner 12 oz. Belgian aromatic 8 oz. Wheat malt
Mash:	60% efficiency
	Mash between 150°F and 155°F for 45-60 minutes. Use a no-sparge method for wort collection.
Boil:	75-90 minutes	SG 1.058	7 gallons
	1.00 lb. Cane sugar
	Spices: 1/2 ounce coriander, crushed; 15 minutes 1/2 ounce coriander, crushed; 5 minutes 1/2 ounce curacao orange peel; 5 minutes
Hops:	1.25 oz. Hallertaur (4.5% AA, 60 min.) 0.5 oz. Saaz (3.75% AA, 5 min.)
Yeast:	Wyeast 3944 Belgian Wit for primary fermentation, then Wyeast 3787 Trappist High Gravity for extended fermentation.
Carbonation:	Medium-high.
Tasting:	The original beer was very nice-- good malt/bitterness balance, with spicing that was just right.

Recipe posted 11/21/06.