HWB - Competition Quadrupel - Beer Recipe - Brewer's Friend

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HWB - Competition Quadrupel

247 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.65 gallons (ending kettle volume)
Pre Boil Size: 6.625 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (ending kettle)
Hop Utilization: 98%
Calories: 247 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Monday February 7th 2022
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Dark Strong

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OG: 1.087 FG: 1.014 ABV: 9.5% IBU: 18

1.076
1.008
8.9%
22.7
29.2
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.20 lb Dingemans - Belgian Pilsner Malt9.2 lb Belgian Pilsner Malt 37 1.6 58%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 6.3%
1 lb Torrified Wheat1 lb Torrified Wheat 36 2 6.3%
2 lb Candi Syrup - Belgian Candi Syrup - D-1802 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 12.6%
0.60 lb Corn Sugar - Dextrose0.6 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.8%
2.05 lb Thomas Fawcett - Maris Otter Pale Ale Malt2.05 lb Maris Otter Pale Ale Malt 38 2.65 12.9%
15.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Hersbrucker1.75 oz Hersbrucker Hops Pellet 2.9 Boil 75 min 17.25 63.6%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 3.4 Boil 15 min 5.49 36.4%
2.75 oz / $ 0.00
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 197 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 1 22 62 72 44
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.35 gal Infusion 122 °F 122 °F 20 min
8.35 gal 122 °F 148 °F 60 min
Starting Mash Thickness: 2.52 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.52 qt/lb 8.35 33.4  
Mash volume with grains 9.41 37.6  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume 0.18 0.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.78 g | 31.1 qt) 6.63 26.5  
Volume increase from sugar/extract (late additions) 0.22 0.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 4.49 g | 18 qt) 5.65 22.6  
Estimated amount in fermentor 5.65 22.6  
Total: 8.53 34.1
Equipment Profile Used: System Default
 
Notes

The LHBS bin of Dingeman's Pils ran out after I scooped 9.2 lbs from it, and I didn't have the time to wait for them to open a new sack and fill it, so I took 2.05# of Maris Otter Pale that I had on-hand and used that to supplement the base grain. I opted for MO over 2 row pale, which I had on hand, due to its greater malt flavor contribution.

Fermentation began at 65F, holding for 24 hours before raising 1F per day until reaching 72F and holding for 3 additional days.

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  • Last Updated: 2024-05-11 15:39 UTC