Belgian Quad - Beer Recipe - Brewer's Friend

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Belgian Quad

284 calories 24.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 284 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Friday May 21st 2021
1.086
1.015
9.4%
24.8
11.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 65.7%
3 lb Munich Malt3 lb Munich Malt 36.8 7.87 17.9%
2.50 lb Brown Sugar2.5 lb Brown Sugar - (late boil kettle addition) 45 15 14.9%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.5%
16.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops Pellet 4 Boil 20 min 24.82 75%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 0 min 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Baking Soda Water Agt Mash 90 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 90 min.
12 g Gypsum Water Agt Mash 90 min.
2 g Magnesium Chloride Water Agt Mash 90 min.
10 each Fermcap Fining Boil 90 min.
1 each Whirlfloc Fining Boil 20 min.
5 tsp Yeast Nutrient Other Boil 20 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 431 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Infusion -- 149 °F 90 min
5.18 gal Batch Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.34 21.4  
Mash volume with grains 6.48 25.9  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.4 g | 17.6 qt) 4.19 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.71 g | 30.9 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.19 0.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

Fermentation temps: increase 1F per day

Alt yeast: White Labs #WLP530

Clear wort boil-down notes (Optional Step):
-------------------
Perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:

  1. Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
  2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
  3. Be careful NOT to burn the maltose syrup.
  4. The result will be approximately 24-26 ounces of syrup.
  5. Re-crash the syrup by adding wort from the ongoing main boil.
  6. Pour the dissolved liquid back in to the main boil.
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  • Last Updated: 2021-05-22 15:15 UTC