PB0006 Quad 02/13/2021 - Beer Recipe - Brewer's Friend

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PB0006 Quad 02/13/2021

334 calories 28.1 g 16 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 75 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 79% (ending kettle)
Source: Project Barley Brewery
Calories: 334 calories (Per 16oz)
Carbs: 28.1 g (Per 16oz)
Created: Saturday February 13th 2021
1.101
1.017
11.1%
30.7
29.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
110 lb Dingemans - Pilsen110 lb Pilsen 36.8 1.7 31.7%
25 lb Corn Sugar - Dextrose25 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 7.2%
32 lb Weyermann - Munich Type I32 lb Munich Type I 38 6 9.2%
32 lb Weyermann - Munich Type II (Dark)32 lb Munich Type II (Dark) 37 10 9.2%
27.50 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)27.5 lb Belgian Candi Syrup - Amber (40L) - (late boil kettle addition) 32 40 7.9%
27.50 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)27.5 lb Belgian Candi Syrup - Dark (80L) - (late boil kettle addition) 32 80 7.9%
27.50 lb Dry Malt Extract - Extra Light27.5 lb Dry Malt Extract - Extra Light - (late boil kettle addition) 42 2.5 7.9%
16 lb Dingemans - Aromatic Malt16 lb Aromatic Malt 36.3 19 4.6%
16 lb Dingemans - Cara 45 16 lb Cara 45 34.5 47 4.6%
10 lb Special B10 lb Special B 34 115 2.9%
9.50 lb Rahr - White Wheat9.5 lb White Wheat 39.1 3.2 2.7%
10 lb Rice Hulls10 lb Rice Hulls 0 0 2.9%
4 lb Crisp Malting - Chocolate Malt4 lb Chocolate Malt 32.66 450 1.2%
347 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 oz Saaz32 oz Saaz Hops Pellet 3 First Wort 75 min 18.35 64%
18 oz Styrian Goldings18 oz Styrian Goldings Hops Pellet 3.6 First Wort 75 min 12.39 36%
50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
30 g Epsom Salt Water Agt Mash 1 hr.
30 g Gypsum Water Agt Mash 1 hr.
3.84 ml Lactic acid Water Agt Mash 1 hr.
1 tbsp Fermcap Other Boil 100 min.
20 g Wyeast Nutrient Other Boil 15 min.
1 g zinc Other Boil 15 min.
15 g Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 3337 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 0 70 50 0
strike in with 70 gal @165 F (target mash temp is 148 F)
30 g gypsum in mash
30 g epsom in mash
60 g CaCl2 in mash
10 ml 88% lactic acid in mash
sparge with ~80 gal @180F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
70.05 gal Strike 162 °F 148 °F 60 min
Starting Mash Thickness: 1.17 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 108.75 gal (435 qt). Suggest reducing initial water volume to 3.08 gal (12.33 qt) and adding 96.75 gal (387 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 89.21 gal (356.86 qt) 70.05 280.2  
Strike water volume at mash thickness of 1.17 qt/lb 70.05 280.2  
Mash volume with grains 89.21 356.9  
Grain absorption losses -29.94 -119.8  
Remaining sparge water volume 72.13 288.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 99.83 g | 399.3 qt) 112 448  
Volume increase from sugar/extract (late additions) 8.92 35.7  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -1.88 -7.5  
Post boil volume (equipment estimates 117.17 g | 468.7 qt) 105 420  
Estimated amount in fermentor 105 420  
Total: 142.19 568.8
Equipment Profile Used: System Default
 
Notes

1 tbsp fermcap prior to boil
add malt extract at beginning of boil
add sugars and syrups with 15 min left in boil
15 g whirlfloc with 15 min left in boil
20 g Wyeast Nutrient
1 g zinc with 15 min left in boil

02 for 120 sec at 3 L/min
pitch 2L pack WLP540 Abbey Ale IV at 65F. On day 3, set temp to 76F and let free rise.

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  • Last Updated: 2024-04-27 14:50 UTC
  • Snapshot Created: 2021-02-13 00:58 UTC