Jsta Porter
Well-Known Member
- Joined
- Oct 22, 2007
- Messages
- 93
- Reaction score
- 1
Hello,
Posted this a while back, but did not have a difinitive response. I made a Rodenbach Grand Cru clone over a year ago. What type of yeast would you reccomend using for bottleing, if any? Many thanks- and thanks for this new forum!!!!!!!!!!
I used the following recipe:
Rodenbach Grand Cru
Flanders Red Ale
Type: Extract
Date: 4/8/2008
Batch Size: 5.00 gal
Brewer: o
Boil Size: 2.43 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (3 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:
Ingredients
Amount Item Type % or IBU
5.25 lb Light Dry Extract (8.0 SRM) Dry Extract 66.04 %
0.63 lb Vienna Malt (3.5 SRM) Grain 7.92 %
0.50 lb Caravienne Malt (22.0 SRM) Grain 6.29 %
0.25 lb Acid Malt (3.0 SRM) Grain 3.14 %
0.19 lb Chocolate Malt (350.0 SRM) Grain 2.39 %
0.50 oz Styrian Goldings [6.00 %] (60 min) Hops 5.6 IBU
0.50 oz Brewer's Gold [8.00 %] (45 min) Hops 6.8 IBU
0.50 oz Goldings, East Kent [5.00 %] (3 min) Hops 0.6 IBU
0.25 oz Oak Chips (Secondary 7.0 days) Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 12.58 %
0.13 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 1.64 %
1 Pkgs Belgian Lambic Blend (Wyeast Labs #3278) Yeast-Ale
Beer Profile
Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.34 % Actual Alcohol by Vol: 0.00 %
Bitterness: 13.0 IBU Calories: 0 cal/pint
Est Color: 13.4 SRM Color: Color
Mash Profile
Mash Name: None Total Grain Weight: 10.00 lb
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -
Steep grains as desired (30-60 minutes)
Mash Notes: -
Carbonation and Storage
Carbonation Type: Dried Malt Extract Volumes of CO2: 2.4
Pressure/Weight: 5.3 oz Carbonation Used:
Keg/Bottling Temperature: 60.0 F Age for: 364.0 days
Storage Temperature: 0.0 F
Notes
1.25 Cup for the Carbonation
Posted this a while back, but did not have a difinitive response. I made a Rodenbach Grand Cru clone over a year ago. What type of yeast would you reccomend using for bottleing, if any? Many thanks- and thanks for this new forum!!!!!!!!!!
I used the following recipe:
Rodenbach Grand Cru
Flanders Red Ale
Type: Extract
Date: 4/8/2008
Batch Size: 5.00 gal
Brewer: o
Boil Size: 2.43 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (3 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:
Ingredients
Amount Item Type % or IBU
5.25 lb Light Dry Extract (8.0 SRM) Dry Extract 66.04 %
0.63 lb Vienna Malt (3.5 SRM) Grain 7.92 %
0.50 lb Caravienne Malt (22.0 SRM) Grain 6.29 %
0.25 lb Acid Malt (3.0 SRM) Grain 3.14 %
0.19 lb Chocolate Malt (350.0 SRM) Grain 2.39 %
0.50 oz Styrian Goldings [6.00 %] (60 min) Hops 5.6 IBU
0.50 oz Brewer's Gold [8.00 %] (45 min) Hops 6.8 IBU
0.50 oz Goldings, East Kent [5.00 %] (3 min) Hops 0.6 IBU
0.25 oz Oak Chips (Secondary 7.0 days) Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 12.58 %
0.13 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 1.64 %
1 Pkgs Belgian Lambic Blend (Wyeast Labs #3278) Yeast-Ale
Beer Profile
Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.34 % Actual Alcohol by Vol: 0.00 %
Bitterness: 13.0 IBU Calories: 0 cal/pint
Est Color: 13.4 SRM Color: Color
Mash Profile
Mash Name: None Total Grain Weight: 10.00 lb
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -
Steep grains as desired (30-60 minutes)
Mash Notes: -
Carbonation and Storage
Carbonation Type: Dried Malt Extract Volumes of CO2: 2.4
Pressure/Weight: 5.3 oz Carbonation Used:
Keg/Bottling Temperature: 60.0 F Age for: 364.0 days
Storage Temperature: 0.0 F
Notes
1.25 Cup for the Carbonation