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Rodenbach Grand Cru

196 calories 17 carbs
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Beer Stats
Method: Extract
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 10% (steeping grains only)
Calories: 196 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Tuesday February 19th 2019
1.060
1.011
6.38%
14.71
12.23
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
7.5 lb Liquid Malt Extract - Pilsen7.5 lb Liquid Malt Extract - Pilsen 35 2 75.5%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 10.1%
2 oz Lactose (Milk Sugar)2 oz Lactose (Milk Sugar) 41 1 1.3%
8.63 lb Total      
Steeping Grains
Amount Fermentable PPG °L Bill %
14 oz Belgian - CaraVienne14 oz CaraVienne 34 20 8.8%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.5%
3 oz American - Dark Chocolate3 oz Dark Chocolate 29 420 1.9%
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 14.71 100%
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Target batch size 5.25 21  
Grain absorption losses (steep / mash) -0.16 -0.7  
Boil water added to kettle 5.78 23.1  
Volume increase from sugar/extract (early additions) 0.72 2.9  
Starting boil volume 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses -0.04 -0.2  
Top off amount 0.29 1.2  
Total: 6.23 24.9
 
Notes

OG 1.062.
7/2/19 - Fermentation / taste check. Refrac reading of 1.028/7.1ºP, which corresponds to a corrected FG of 1.009.
ABV = 7.0%, AA = 85%.
Taste has a prominent smoky/leathery phenolic, which leads me to believe Brett is dominating right now. Not sure where the lacto is - very little tartness.
Will taste again soon. If no tartness, may have to get creative - add sugar + lacto, etc.

11/15/19 - Sample/check. Refrac reading of 6.5/1.026, or an FG of 1.005. Hydrometer showed 1.007, but it's reading high right now. Taste is still brett-heavy, but some sour is starting to poke through. Not sure what I think of this yeast.

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  • Last Updated: 2019-11-29 19:02 UTC