Trappist Style Quad - Beer Recipe - Brewer's Friend

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Trappist Style Quad

333 calories 31 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 333 calories (Per 12oz)
Carbs: 31 g (Per 12oz)
Created: Sunday May 31st 2020
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Dark Strong

by g33kBr3w

OG: 1.087 FG: 1.014 ABV: 9.5% IBU: 18

1.100
1.021
10.3%
16.8
29.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb German - Pilsner18 lb Pilsner 38 1.6 86.5%
0.80 lb Belgian - Special B0.8 lb Special B 34 115 3.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late fermenter addition) 32 180 4.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late fermenter addition) 32 90 4.8%
20.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.5 Boil 60 min 8.45 50%
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 4.5 Boil 30 min 8.35 50%
1.50 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.05 28.2  
Mash volume with grains 8.55 34.2  
Grain absorption losses -2.35 -9.4  
Remaining sparge water volume (equipment estimates 3.61 g | 14.4 qt) 3.55 14.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.06 g | 32.2 qt) 8 32  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 10.6 42.4
Equipment Profile Used: System Default
 
Notes

This is a multi-step mash. Mill the grains, then mix with 6.9 gallons (26 L) of 154 °F (72 °C) strike water to reach a mash temperature of 144 °F (66 °C). Hold this temperature for 30 minutes. Raise the mash temperature through infusion of boiling water or recirculating system up to 158 °F (70°C). Hold this temperature for 30 minutes. Raise the mash to mash out at 172 °F (78 °C).
Vorlauf until your runnings are clear, then begin sparge. Sparge the grains with enough water to obtain 7.5 gallons (28.4 L) of wort.
Boil for 120 minutes, adding hops according to the ingredient list. After the boil, whirlpool for 5 minutes, then let settle for 5 minutes. Chill the wort to about 65 °F (18 °C) and then pitch yeast and aerate.
Once fermentation commences, allow beer to free rise up to 70 °F (21 °C). You can hold this temperature for ten days or until the completion of primary fermentation, whichever is later. Add the candi syrups once fermentation begins to slow down. Bottle or keg the beer and carbonate to approximately 2.5 volumes.

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  • Last Updated: 2020-06-01 13:13 UTC