Grand Cruise Missile
Recipe Notes:
Steven won the January 2003 Open comp with this Grand Cru, scoring 39.5 pts.
Recipe Specifications
| Batch Size (Gal): |
6.5 |
| OG: |
1.091 |
| FG: |
NS |
| SRM: |
11 |
| IBU: |
25 |
| Boil Time imin) |
90 |
| Efficiency (%) |
70 |
NS = Not Specified
Grains & Adjuncts
| Grain | Amt | Pct |
|---|
| Pilsener |
14 lbs |
67.9% |
| Aromatic Malt |
0.5 lbs |
2.4% |
| Chocolate Malt, Morovian |
0.18 lbs |
0.9% |
| Flaked Oats |
1 lbs |
4.8% |
| Gimps Golden Syrup |
2.95 lbs |
14.3% |
| Honey Malt |
0.5 lbs |
2.4% |
| Munich Malt |
0.5 lbs |
2.4% |
| Wheat Malt |
1 lbs |
4.8% |
Hops
| Hop Name | Amt | AA (%) | Time (min) |
|---|
| Styrian Goldings (Whole) |
3 |
2.7 |
90 |
| Styrian Goldings (Whole) |
1 |
2.7 |
15 |
| Czech Saaz (Whole) |
1 |
2.7 |
15 |
Additional Ingredients
3 tsp Coriander seed at 0 min.
0.75 Oz ginger Root at 0 min.
Yeast
Straffe Hedrik 1998 Cultured
Process Details
1.2 qts per lb144°F 30 min154°F 60 min