Quadinette II - Beer Recipe - Brewer's Friend

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Quadinette II

319 calories 30.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 13.03 liters (ending kettle volume)
Pre Boil Size: 17.51 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 60% (ending kettle)
Calories: 319 calories (Per 330ml)
Carbs: 30.7 g (Per 330ml)
Created: Saturday December 12th 2020
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OG: 1.104 FG: 1.020 ABV: 11.1% IBU: 28

1.103
1.023
10.5%
25.4
21.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg Belgian - Pilsner4.6 kg Pilsner 37 1.6 64.9%
0.90 kg Munich - Light 10L0.9 kg Munich - Light 10L 33 10 12.7%
0.30 kg Cane Sugar0.3 kg Cane Sugar - (late boil kettle addition) 46 0 4.2%
0.16 kg German - Wheat Malt0.155 kg Wheat Malt 37 2 2.2%
0.30 kg Aromatic Malt0.3 kg Aromatic Malt 35 20 4.2%
0.30 kg Weyermann - Caramunich Type 30.3 kg Caramunich Type 3 34 57 4.2%
0.30 kg Belgian - Special B0.3 kg Special B 34 115 4.2%
0.16 kg Bestmalz - BEST Melanoidin0.155 kg BEST Melanoidin 34.5 27 2.2%
73 g Flaked Barley73 g Flaked Barley 32 2.2 1%
7.08 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Domestic Hallertau40 g Domestic Hallertau Hops Pellet 3.9 Boil 60 min 25.42 100%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
12 g Chalk Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
10 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 318 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 93.8 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 4 6 13 32 287
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.3 L Infusion 67 °C 67 °C 67 min
3.8 L Sparge 76 °C -- 76 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 23 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.3
Mash volume with grains 24.8
Grain absorption losses -6.8
Remaining sparge water volume 4.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.6 L) 17.5
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 8.9 L) 13
Estimated amount in fermentor 13
Total: 25.2  
Equipment Profile Used: System Default
 
Notes

Increase fermentation temperature to 22 at 2/3 of fermentation
2 liter starter
Add hops after 25 min boiling. Remove hops at 85 min boiling and add sugar. Stir to avoid burning of sugar.
Low gluten

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  • Public: Yup, Shared
  • Last Updated: 2020-12-28 19:52 UTC