Judgement Day Quad - Beer Recipe - Brewer's Friend

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Judgement Day Quad

300 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 29.11 liters
Post Boil Size: 22.8 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 300 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Wednesday May 5th 2021
1.091
1.015
9.9%
24.9
20.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg US - Pale 2-Row4.8 kg Pale 2-Row 37 1.8 60.8%
1.13 kg American - White Wheat1.13 kg White Wheat 40 2.8 14.3%
0.46 kg Thomas Fawcett - Crystal Malt I0.46 kg Crystal Malt I 34 45 5.8%
0.46 kg Thomas Fawcett - Dark Crystal Malt II0.46 kg Dark Crystal Malt II 33 120 5.8%
114 g Belgian - Special B114 g Special B 34 115 1.4%
28 g American - Chocolate28 g Chocolate 29 350 0.4%
0.90 kg Corn Sugar - Dextrose0.9 kg Corn Sugar - Dextrose 42 0.5 11.4%
7.89 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g Challenger26 g Challenger Hops Pellet 8 Boil 75 min 21.93 52%
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 5 Boil 15 min 3 24%
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 5 Boil 0 min 24%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 159 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Logan - Kimberley Park
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
26 13 39 64 23 86
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.9 L Infusion -- 64 °C 90 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 18.2
Mash volume with grains 22.8
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 18.7 L) 18.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 29.6 L) 29.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20.8 L) 22.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.8 L) 20.8
Total: 36.4  
Equipment Profile Used: System Default
 
Notes


 http://www.beersmith.com
Recipe: 01 - Judgement Day Clone V3
Brewer: Dave Daniels
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 14.75 gal
Post Boil Volume: 12.50 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 11.00 gal
Estimated OG: 1.093 SG
Estimated Color: 18.8 SRM
Estimated IBU: 25.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU Volume
21 lbs 4.0 oz Pale Malt - 2 Row (Rahr) (3.5 SRM) Grain 1 60.9 % 1.66 gal
5 lbs White Wheat Malt (2.4 SRM) Grain 2 14.3 % 0.39 gal
2 lbs Crystal Malt I - 45L (Thomas Fawcett) (45.0 SRM) Grain 3 5.7 % 0.16 gal
2 lbs Dark Crystal Malt I - 85L (Thomas Fawcett) (85.0 Grain 4 5.7 % 0.16 gal
8.0 oz Special B Malt (180.0 SRM) Grain 5 1.4 % 0.04 gal
2.0 oz Chocolate Malt (350.0 SRM) Grain 6 0.4 % 0.01 gal
4 lbs Dextrose (Briess) [Boil] (1.0 SRM) Sugar 7 11.5 % 0.30 gal
3.00 oz Challenger [5.60 %] - Boil 75.0 min Hop 8 22.0 IBUs -
1.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 9 3.1 IBUs -
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 10 - -
3.00 lb Raisin (Boil) Flavor 11 - -
1.00 oz Goldings, East Kent [5.00 %] - Boil 0.0 min Hop 12 0.0 IBUs -
2.0 pkg Abbey Ale (White Labs #WLP530) [5000.00 ml] Yeast 13 - -


Mash 67C for 60 min

340g raisens and
340g Sultanas
Add 1 yeast capsule

FERMENTATION:
Start at 18C rise to 21C for 3 weeks

Mine still slowed down a lot after three weeks. Try warming everything up to about 24° and rousing the yeast every day. If you take it down seven more points you will be at 80% attenuation and 12% abv , try to get down to 1.014.

Brewed 25 April 2022
Mash ph: 5.14
Final temp 22.5C
OG:1.105
F.G: 1.013
Abv=12%

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  • Last Updated: 2022-05-29 05:58 UTC