I used to love this beer back when Celis was in Austin, and would like to brew something close to it this weekend. According to http://greatbrewers.com/product/celis-grand-cru, it is made from all Pilsen malt and Saaz and Willamette hops. Also has Curaçao orange peel and "select spices." I'll probably use Belgian Pilsener. Looking for suggestions on hop ratio and schedule. Currently thinking equal amounts of each with 1/3 of the Willamette at 90, then 1/3 of each at both 15 and 10, and finally the last 1/3 of Saaz at flameout for around 28 IBU. Also, just coriander for spice or add something else? Thanks in advance.
This was a great beer. My memory is a little hazy because I last had the real stuff from Austin about 15-16 years ago (all the beers since then probably don't help either). I was under the impression that it was made with wheat and pils malt just like a standard strength witbier. The hops sound close enough not to throw anything off. For spices it definitely had loads of Curacao orange peel (I thought a bit too much, but that's me) in addition to coriander. I also remember it being a little more sour than most wits so the most tart witbier yeast you can get might be best. Take all this with a grain of salt; it's been awhile. If I remember, I'll dig out an old Michael Jackson book on the way to bed and look it up.
My trick for finding recipes is to wrap the search in a quote with recipe | clone. Google searches for that exact strink with recipe AND clone >> "Celis Grand Cru" recipe | clone https://www.google.com/#q="Celis+Grand+Cru"+recipe+|+clone This may help you find what your looking for.
