Grand Cru Ingredients
Grand Cru (BJ’s Clone from Dan Pederson)
5 US. Gallons
IBU’S = 18-22
Alcohol 7.9% by volume
6.6 Lbs. Unhopped Light malt extract syrup
0.5 Lbs. Belgian Pale Malt
2.0 Lbs. 10L Crystal Malt
1.0 Lbs. Candi Sugar (beet sugar, boil 5 min.)
1.0 Lbs. Corn Sugar (boil 20 min)
0.75 oz Bitter (Curacao) Orange Peel (boil 60 min.)
0.75 oz Crushed Coriander seeds (boil 5 min.)
1.5 Oz. Sterling hops (bittering hop, boil 60 min.)
1.25 Oz. Sterling hops (Aroma hop, boil 5 min.)
White Labs WLP530 Abbey Ale
O.75 cup (180 ml) of corn sugar for priming.
Step by step instructions
Steep the crushed malts in 3 gallons of water at 152º for 30 minutes. Remove grains from wort, add 1 cup of the malt syrup, and bring to a boil.
Add the Sterling bittering hops and Bitter Orange peel and boil for 60 minutes. Add the Candi sugar for the last 5 minutes of the boil. Add the Crushed Coriander and second addition of Saaz hops for the last 5 minutes of the boil. Add the remainder of the malt extract syrup at the end of the boil and let steep for 5 minutes to sanitize.
Now add the wort to 2 gallons of cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 75º, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68º, and hold at this temperature until the beer has finished fermenting. Hold the beer at 68º for another 3 days for a diacetyl rest, and then to cool the beer to 32º for another 3 days to drop the yeast out of suspension and clear the beer. Then bottle and keg your beer and enjoy!!