Recipe #6
Grand Cru Ale
This beer is in the Belgian tradition of being different. A grand cru can be made many different ways. It can have a basis in wheat malt, or barley malt (or the corresponding extracts) and often contains alternative fermentables like Belgian Candi Sugar or honey. These ales are lightly hopped and spiced with items like corriander and orange peel. What this makes is a light refeshing ale, usually pushing the upper range of alcohol that has a spicey often tart character. These ales tend to finish dry and clean. Beware, as these ales are extremely drinkable and the higher alcohol level can sneak up on you! I like this beer either at the holiday season as it compliments the obligatory level of sweets that you tend to overeat at that time, or in the summer where it can actually be a nice thirst quencher. Good luck and now on to the recipe:
Ingredients for 5 US Gallons:
6lbs extra light DME
1.5 lbs of Honey (use local variety or specialty. I have used orange blossom and it was outstanding)
1/2 lb of dextrine malt
1oz Tettnang Hops, Bittering for 60 minutes
1oz Saaz Hops, Aroma for 1 minute
1/2 OZ of Coriander
1/2 OZ of Dried Orange Peel (The coriander and orange peel are available at most homebrew stores, or look for a grand cru kit that will have a recipe similar to this inside. If you want less effect from these alternative ingredients, back down to 1/4 oz of them)
Liquid Belgian Ale Yeast, Gran Cru or other higher alcohol tolerant strain that will give some fruity ester.
Short Instruction:
Steep the dextrin malt in 2 gal water for 20 - 30 minutes in a muslin bag at 155 degrees F. Discard
Add Extra Light DME get kettle to normal boiling volume and bring to a boil
At boil add the 1 oz of Tetnang Hops
Add 1.5 lbs of honey with 30 minutes left in the boil
Add Coriander and Orange peel with 20 minutes left in the boil
Add 1 oz of Saaz Hops with 1 minute left in the boil. You may let these steep after knock out for another 5 minutes.
Chill, Transfer to fementer and pitch Liquid Belgian Style Yeast (White Labs or Wyeast make several that will work)
Primary Ferment for 7 to 10 Days at 68 - 72 Degrees
Transfer to Secondary Fementer for 7 to 10 days at the same temp.
Package in bottles or kegs with 3/4 cup priming sugar or 1 cup of honey and condition for 2 to 4 weeks.
Drink up and enjoy.
O.G. will be in the 1.057 - 1.060 range
F.G. will be in the 1.012 - 1.014 range and the ABV will be
5.5% to 6.1% range. Be careful because this beer will taste great and pack a punch. That is why I like it for the Holidays. Strong ales often are not palatable to everyone especially the Miller Light crowd that comes to your house. Most (OK the ladies) generally don't like the strong malt flavors in these beers. This beer is light and effervescent, has a very nice spicey aroma and is light on the palate. Be sure the wife or your date has at least three of them (wink, wink, nudge, nudge).
Mark, the Brewer, and a guy who knows a motley Cru when he sees one.
Check back...great recipes are on their way...
-Michael
