Belgian Quadrupel - Beer Recipe - Brewer's Friend

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Belgian Quadrupel

376 calories 38.2 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Michael J. Gabel, Sr.
Hop Utilization: 98%
Calories: 376 calories (Per 12oz)
Carbs: 38.2 g (Per 12oz)
Created: Thursday January 21st 2021
1.112
1.028
12.6%
21.1
21.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.50 lb German - Pilsner16.5 lb Pilsner 38 1.6 76.3%
4.50 lb Weyermann - Caramunich Type 14.5 lb Caramunich Type 1 33.5 35 20.8%
6 oz Belgian - Special B6 oz Special B 34 115 1.7%
2 oz Brown Sugar2 oz Brown Sugar - (late boil kettle addition) 45 15 0.6%
2 oz Molasses2 oz Molasses - (late boil kettle addition) 36 80 0.6%
346 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Hallertau Hersbrucker2.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 20 min 18.99 83.3%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Hop Stand at 212 °F 0 min 2.06 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc tablet Water Agt Boil 15 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Boyertown Water Autority
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.02 32.1  
Mash volume with grains 9.73 38.9  
Grain absorption losses -2.67 -10.7  
Remaining sparge water volume (equipment estimates 1.5 g | 6 qt) 4.91 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 10 40  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.02 g | 20.1 qt) 6.25 25  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.23 g | 24.9 qt) 5 20  
Total: 12.92 51.7
Equipment Profile Used: System Default
 
Notes
  1. Mash at a strike temperature of 145F, and allow to mash overnight (approximately 8-12 hrs) in approximately 7-8 Gallons of water.
  2. Sparge with 2-2.5 Gallons of water (at 145F) to reach final boiling volume.
  3. Bring to a boil for 60, following the hops schedule.
  4. Cool to approximately 70-72F and transfer to fermentation vessel.
  5. Aerate and pitch yeast.
  6. Allow for natural temperature controls.
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  • Public: Yup, Shared
  • Last Updated: 2021-01-22 18:04 UTC