NorMalt Quadrupel - Beer Recipe - Brewer's Friend

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NorMalt Quadrupel

516 calories 46.8 g 500 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 49.4 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.089 (recipe based estimate)
Post Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Torben Vedel
Calories: 516 calories (Per 500ml)
Carbs: 46.8 g (Per 500ml)
Created: Monday November 8th 2021
1.110
1.022
11.6%
26.4
18.7
5.4
525.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg Crisp Malting - Extra Pale Maris Otter11 kg Extra Pale Maris Otter kr 15.00 / kg
kr 165.00 		37.5 1.31 59.5%
2.50 kg Weyermann - Caramunich Type 22.5 kg Caramunich Type 2 kr 15.00 / kg
kr 37.50 		34 45.53 13.5%
2 kg Belgian Candi Sugar - Clear/Blond (0L)2 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) kr 46.00 / kg
kr 92.00 		38 0 10.8%
1.50 kg Weyermann - Melanoidin1.5 kg Melanoidin kr 15.00 / kg
kr 22.50 		34.5 26.79 8.1%
1 kg Weyermann - Pale Wheat1 kg Pale Wheat kr 15.00 / kg
kr 15.00 		36 2 5.4%
0.50 kg Weyermann - CaraAroma0.5 kg CaraAroma kr 15.00 / kg
kr 7.50 		36 150.45 2.7%
18.50 kg / kr 339.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Moutere25 g Moutere Hops Pellet 15.3 First Wort 60 min 18.75 18.5%
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops kr 0.40 / g
kr 20.00 		Pellet 3.7 Boil 10 min 2.99 37%
60 g Styrian Goldings60 g Styrian Goldings Hops kr 0.40 / g
kr 24.00 		Pellet 3.1 Whirlpool at 75 °C 20 min 4.65 44.4%
135 g / kr 44.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.11 g/l Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.10 g/l Gypsum Water Agt Mash 1 hr.
0.02 g/l Salt Water Agt Mash 1 hr.
0.04 g/l Magnesium Chloride Water Agt Mash 1 hr.
0.50 each Protafloc kr 2.00 / each
kr 1.00 		Other Boil 10 min.
1 tbsp Yeast Nutrient kr 1.00 / tbsp
kr 1.00 		Other Boil 10 min.
kr 2.00
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
2 Each
Cost:
kr 70.00 / each
kr 140.00
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1297 B cells required
kr 140.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.65 bar       Temp: 20 °C       CO2 Level: 2.26 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
49.5 L Strike 70.3 °C 66 °C 60 min
Mash Out Temperature 66 °C 77 °C 15 min
16.4 L Sparge 77 °C 77 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.08 L. Suggest reducing initial water volume to 44.03 L and adding 0.68 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 60.39 L. Suggest reducing strike water volume to 34.51 L and adding 14.99 L sparge/top-off. 49.5
Strike water volume at mash thickness of 3 L/kg 49.5
Mash volume with grains (equipment estimates 60.1 L) 60.4
Grain absorption losses -16.5
Remaining sparge water volume (equipment estimates 12.6 L) 17.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.7 L) 49.4
Volume increase from sugar/extract (late additions) 1.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 40
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 0.3
Going into fermentor 40
Total: 66.8  
Equipment Profile Used: System Default
 
Notes

Juster batch size til 35 liter OG bliver derved 1,126.

Strike water = 44,5 liter. Opvarm vand til 72,6 °C og tilsæt malt.

Mæsk ved 66 °C 1 time. Mash-out ved 77 °C 15 min. Sparge med 16,4 liter vand, 77 °C.

(Vær obs på at disse vol er ved 20 °C)

Tap 7 liter urt i gæringstank, 10 liter i fustage #1 og 18 liter i fustage #2.

Fermentering:
Lav gærstarter på 4 liter. Dekantér.

1:
De 7 liter urt i gæringstanken tilsættes 5 liter vand og gærstarteren. (OG = 1.074). Urten luftes 15 minutter.

2:
Ved stormgæring (SG ca 1.040) tilsættes 10 liter urt fra fustage #1. Urten luftes 15 minutter.

3:
Ved stormgæring (SG ca 1.040) tilsættes 18 liter urt fra fustage #2. Urten luftes 15 minutter.

4: Gæres i bund til FG ca 1.020

Sekundær gæring 7 dage
Cold crash 7 dage

__________
Vandudvidelse fra 10 gr.
°C %
20 0,2
30 0,5
40 0,8
50 1,2
60 1,7
70 2,3
80 3,0
90 3,6
100 4,4
110 5,2
120 6,0

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  • Last Updated: 2021-11-23 19:23 UTC