Worth Brewing Co.’ Belgian Grand Cru clone
Iowa has a 5% alcohol by weight (ABW) limit — this works out to just over 6% alcohol by volume — for native brewers, so Belgian ales are a challenge. Here is a favorite that hits the limit but isn’t quite as strong as most Belgian ales. — Peter Ausenhus
Worth Brewing Co.’ Belgian Grand Cru clone
(5 gallon/19 L, all-grain)
OG = 1.059 FG = 1.010
IBU = 31 SRM = 8 ABV = 6.3%
Ingredients
10 lbs. (4.5 kg) Belgian 2-row Pilsner malt
0.5 lb. (0.23 kg) Belgian caramel pilsner malt
2 oz. (57 g) Special B malt
0.5 lb. (0.23 kg) candi sugar (brewer’s choice, depending on the color you desire) (15 min.)
0.5 lb. (0.23 kg) honey (0 min.)
6 AAU Vanguard hops (60 min.) (1.2 oz./35 g of 5% alpha acids)
2.5 AAU Vanguard hops (45 min.) (0.5 oz./14 g of 5% alpha acids)
Wyeast 1214 (Belgian Ale) or White Labs WLP500 (Monastery Ale) or Safbrew BE-256 yeast
3/4 cup corn sugar (if priming)
Step by Step
Protein rest at 137 °F (58 °C) for 10 minutes. Saccharification rest at 151 °F (66 °C) for 50 minutes. Dextrin rest at 158 °F (70 °C) for 10 minutes. Ferment starting at 65 °F (18 °C), but let temperature rise to 75 °F (24 °C).
Extract with grains option:
Replace Pilsner malt with 6.6 lbs. (3 kg) Pilsen liquid malt extract. Steep crushed grains in 3 gallons (11 L) of water as it heats up to 160 °F (71 °C). Remove grains and add water to make 5 gallons (11 L) in the brewpot. Add the liquid malt extract then bring wort to a boil, adding hops at the times indicated in the ingredient list. Boil for 60 minutes. Add sugar for final 15 minutes of the boil. At end of boil and let steep for 15 minutes (with the lid on). Cool wort, transfer to fermenter and top up to 5 gallons (19 L). Aerate wort and pitch yeast.
