Hoegaarden Grand Cru Recipe?

[mikem108]

Does anyone have a recipe for hoegaarden grand cru?
All the ones I've been able to find have honey as one of the fermentables to that

 

[DJR]

Not sure about this, i wondered a while back about it. From what i could tell it was 100% barley malt with no wheat, and using the Hoegaarden wit yeast, since people who have recultured from the bottle report the yeast being very similar to the commercially available Hoegaarden yeast (wlp400/wy3944). It's essentially like a tripel but seems a bit maltier and has the coriander/orange flavour.

http://www.beerhunter.com/documents/19133-000113.html gives some background

Lemme know what you come up with. I suspect something like

70% Belgian/German Pils
20% Vienna
8% Aromatic/Melanoidin
2% Special B/Caraaroma

Some sugar

To about 1075 OG (to get 8.7% FG must be 1009 or so or 67 points of SG lost during fermentation)

15g each Coriander seed and dried orange peel added to boil

plenty of gypsum

Not sure about IBU - probably about 25?

WLP400 yeast with big starter

Might get in the same ballpark?

Edit: found more http://www.specialitybeerselection.co.uk/h...den%5Fgrandcru/

Fruity (type banana), alcoholic, spicy (clove & smoky notes), slight caramel aroma, bittersweet, full bodied

Ingredients
Spring water
Pale malt
Sugars
Coriander
Curaao
Bitter hops

Brewing process
17.9 degree Plato
8.5% alcohol by volume
Colour: sunny golden yellow (13EBC)

 

[mikem108]

Nice one Ben, That looks good, will plug it into Beer Tools and see what comes out

 

[bakkerman]

The yeast is Wyeast 3463 Forbidden Fruit.

You can get away with doing a Hoegaarden Witbier grainbill times 1.5, adding 10% sugar to get it to an OG of 1075.

 

[DJR]

The yeast is Wyeast 3463 Forbidden Fruit.

You can get away with doing a Hoegaarden Witbier grainbill times 1.5, adding 10% sugar to get it to an OG of 1075.

The FF yeast makes more sense than the normal yeast, however it seems that the grand cru doesn't use any wheat at all, but i'm sure that would still turn out tasty.

 

[Boozy the clown]

Well if you are going to try it K&K style try this - not guaranteed to taste just like a Grand Cru but its definately a strong Belgian. ( :excl: Its all in the yeast, dont baulk at the ingredients list!)

Wyeast 3787 belgian
coopers lager kit
2x kilo coopers brewing sugar no2
500 gms brewiser sugar
200gms honey
and about 500gms of liquid malt extract

low temps, camden winter brew.

Started at 11.00, bottled the Sugar Monster at 10.35. :chug:

Give it lots room and time.

(Otherwise disregard it you are a AG dude)

 

[Chris]

Couple of years bach I cultured the yeast from a bottle HG Grand Cru, so thats an option.

 

[Doogiechap]

Nice one Ben, That looks good, will plug it into Beer Tools and see what comes out

Thanks for looking at this fellas. I recently blew my keg dry of my attempt of Forbidden Fruit and am missing it. The Grand Cru looks good as the next Belgian for my fridge . Mike let me know how you go with this.
Cheers
Doug

 

[Weizguy]

I choose to revive thread, rather than create a new one.

I need to make one of these fine ales soon. Well..., I'd like to make one.
Has anyone made a beer like this, and are you willing to share your recipe?

There's not much out there on the internets, you know. I checked and couldn't find more than a couple of unique recipes.

Please help me out. I'm worthy! :lol:

I'd prefer a tried and proven recipe, but I'll go with the best one, per style. Why is there no Hoey Grand Cru in style of the week, Stuster? (...or is there?)

Les out

 

[glennheinzel]

Les - Your post is timely as I was just searching this site trying to find an answer to the very same question.

Has anyone got a good recipe?

 

[bconnery]

No recipe but rumour has it that the Celis brewery brands were made with the Hoegaarden brewer's original recipes so perhaps searching for clones / info on Celis Grand Cru might yield some different ideas / recipes?

 

[sm0902]

www.beertools.com has a few recipes. Search any recipe "containing text" Grand Cru.

Might have to try one myself.

 

[mikem108]

Going to have a crack using
Euro Pils Malt
Wheat Malt
Vienna Malt
Unmalted Wheat
Oats
Sugar
Corriander
Fresh Orange rind
WLP400
Haven't decided the %'s yet

 

[browndog]

When in the boil would you be looking to add the orange peel and coriander?

cheers

Browndog

 

[beerguide]

I'd say coriander around 60 mins and peel around 15-10 mins. Its around what I normally use for my Wits.

 

[bierbaron]

isnt the grand cru essentially and belgian triple with coriander/orange twist?

 

[amita]

Going to have a crack using
Euro Pils Malt
Wheat Malt
Vienna Malt
Unmalted Wheat
Oats
Sugar
Corriander
Fresh Orange rind
WLP400
Haven't decided the %'s yet

which orange are you thinking of using?? as here in MR the season for sevilles has ended a while back...

cheers amita

 

[browndog]

I'd say coriander around 60 mins and peel around 15-10 mins. Its around what I normally use for my Wits.

Thanks Zoddy, here is what I have come up with, it was based on a duvel recipe

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Browndog's Grand Cru
Brewer: Tony Brown
Asst Brewer: Jess
Style: Belgian Golden Strong Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.50 L
Boil Size: 34.97 L
Estimated OG: 1.074 SG
Estimated Color: 5.8 SRM
Estimated IBU: 31.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM)Grain 69.23 %
0.75 kg AA Munich I (Weyermann) (7.1 SRM) Grain 11.54 %
0.50 kg Cara-Pils/Dextrine (2.0 SRM) Grain 7.69 %
40.00 gm Styrian Goldings [5.40 %] (60 min) Hops 21.2 IBU
30.00 gm Halertau Aroma (organic) [6.80 %] (15 minHops 10.0 IBU
30.00 gm Halertau Aroma (organic) [6.80 %] (0 min)Hops -
0.50 tsp Koppafloc (Boil 15.0 min) Misc
0.50 oz Orange Peel, Sweet (Boil 15.0 min) Misc
0.93 oz Coriander Seed (Boil 60.0 min) Misc
1.00 tsp Citric Acid (Mash 90.0 min) Misc
1.00 oz Orange Peel, Bitter (Boil 15.0 min) Misc
0.75 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 11.54 %
Craftbrewer Belgian ale yeast


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.75 kg
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 15.01 L of water at 72.6 C 63.0 C

Mashing in at lunchtime tomorrow.

cheers

Browndog

 

[Steve]

BD

The last wit I made I put the orange and coriander in 10 mins from flameout. I havent heard of putting them in for 60 mins after reading about wits on here?

Cheers
Steve

 

[browndog]

Thanks Steve, I'll have to do a bit more reseach before the boil tomorrow.

cheers

Browndog