Belgian Dark Strong Ale - Quad - Beer Recipe - Brewer's Friend

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Belgian Dark Strong Ale - Quad

275 calories 21.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 70 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 21.38 liters
Post Boil Size: 20.48 liters
Pre Boil Gravity: 1.087 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Patrick Miller
Hop Utilization: 99%
Calories: 275 calories (Per 330ml)
Carbs: 21.1 g (Per 330ml)
Created: Tuesday April 27th 2021
1.090
1.012
10.3%
25.5
24.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,920 g Weyermann - Extra Pale Premium Pilsner Malt1920 g Extra Pale Premium Pilsner Malt 38 1.5 32%
1,860 g Belgian - Pale Ale1860 g Pale Ale 38 3.4 31%
180 g German - Melanoidin180 g Melanoidin 37 25 3%
180 g Belgian - Aromatic180 g Aromatic 33 38 3%
120 g Belgian - CaraMunich120 g CaraMunich 33 50 2%
120 g Belgian - Special B120 g Special B 34 115 2%
60 g German - Carafa III60 g Carafa III 32 535 1%
180 g Flaked Oats180 g Flaked Oats 33 2.2 3%
180 g Dingemans - Wheat Malt180 g Wheat Malt 38.1 1.8 3%
400 g Molasses400 g Molasses 36 80 6.7%
800 g Candi Syrup - Belgian Candi Syrup - Brun Léger800 g Belgian Candi Syrup - Brun Léger 42 6.5 13.3%
6,000 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g Tettnanger37 g Tettnanger Hops Pellet 4 First Wort at 100 °C 90 min 17.28 41.6%
29 g Saaz29 g Saaz Hops Pellet 3.5 Boil 15 min 5.69 32.6%
23 g Saaz23 g Saaz Hops Pellet 3.5 Whirlpool 0 min 2.52 25.8%
89 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Irish Moss Fining Boil 15 min.
4 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
7 ml Lactic acid Water Agt Mash 0 min.
2.80 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
2 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
9 g Bitter Orange Peel Spice Boil 10 min.
9 g Sweet Orange Peel Spice Boil 10 min.
4 g corriander Spice Boil 10 min.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
0.89 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 431 B cells required
Mangrove Jack - Belgian Tripel M31
Amount:
0.89 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 431 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySyrup       Amount: 156 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
18D. Belgian Dark Strong Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 15 75 100 100 175
Volvic 24.0 L
Overijse 1.3 L
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Strike 51 °C 51 °C 10 min
Steeping 63 °C 63 °C 40 min
Steeping 69 °C 69 °C 40 min
9.3 L Sparge 77 °C 77 °C 15 min
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 13.2
Mash volume with grains 16.4
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 14.8 L) 13.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 23.1 L) 21.4
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 16.1 L) 20.5
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.4 L) 16
Total: 26.3  
Equipment Profile Used: System Default
"Belgian Dark Strong Ale - Quad" Belgian Dark Strong Ale beer recipe by Patrick Miller. All Grain, ABV 10.28%, IBU 25.48, SRM 24.05, Fermentables: (Extra Pale Premium Pilsner Malt, Pale Ale, Melanoidin, Aromatic, CaraMunich, Special B, Carafa III, Flaked Oats, Wheat Malt, Molasses, Belgian Candi Syrup - Brun Léger) Hops: (Tettnanger, Saaz) Other: (Irish Moss, Fermax Yeast Nutrient, Lactic acid, Gypsum, Salt, Calcium Chloride (dihydrate), Epsom Salt, Baking Soda, Bitter Orange Peel, Sweet Orange Peel, corriander)
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  • Last Updated: 2021-09-14 06:12 UTC