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Westmoreland Grand Cru
| Brewer: | Nikolaus Matheis | Email: | nmatheis@yahoo.com | |||||
| Beer: | Westmoreland Grand Cru | Style: | Belgian Strong Ale | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 47 IBU | |||||
| OG: | 1.074 | FG: | 1.012 | |||||
| Alcohol: | 8.0% v/v (6.2% w/w) | |||||||
| Water: | bottled spring water | |||||||
| Grain: | 9 lb. 4 oz. Belgian Pilsner 4 oz. Belgian aromatic 4 oz. Belgian biscuit 4 oz. Belgian CaraMunich 8 oz. Belgian CaraVienne 2 oz. Belgian Special B 2 oz. British chocolate |
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| Mash: | 75% efficiency | |||||||
| mash @ 149-152F w/4.0gal for 45min raise by direct heat to 158F for 15min raise by direct heat to 165F, rest 15min, and drain add 4.0gal @ 165F, rest 15min, and drain add bittering hops to first wort |
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| Boil: | 75 minutes | SG 1.057 | 6.5 gallons | |||||
| 1 lb. 12 oz. Orange Blossom Honey | ||||||||
| 1.5tsp Irish Moss at beginning of boil collected 4gal after boil |
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| Hops: | .75 oz. Perle (8% AA, 60 min.) .75 oz. Northern Brewer (8.5% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 15 min.) .5 oz. Saaz (3.75% AA, 15 min.) .5 oz. Kent Goldings (aroma) .5 oz. Saaz (aroma) |
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| Yeast: | ~2.0 Liter Starter of Wyeast Belgian Strong Ale | |||||||
| Log: | 10/12/02: brewed; drained wort to ss pot to cool overnight 10/13/02: added yeast and placed in basement 10/14/02: noticed fruit flies (aargh!) around ss pot in basement, plus basement too cool for Belgian yeast (60F) - moved to upstairs (65-70F) and placed sheet over pot 10/15/02: fermenting well now! 10/18/02: fermentation slowing down 10/20/02: primary fermentation over, preparing orval culture to add to secondary fermentation 10/26/02: racked to secondary & added ~1L active Orval culture, placed into 60-65F; SG 1010 |
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| Tasting: | 10/26/02: tasted SG sample; dark amber color, fairly bitter, not much residual sweetness, not very estery or phenolic (need higher temp?), green | |||||||
Recipe posted 10/27/02.
