Quadrupel - Beer Recipe - Brewer's Friend

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Quadrupel

293 calories 24.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 293 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)
Created: Thursday September 15th 2022
Similar Recipes

Dark Strong

by g33kBr3w

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

1.089
1.014
9.9%
21.4
33.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Belgian - Pilsner15 lb Pilsner 37 1.6 73.2%
1.50 lb Munich Dark 20L1.5 lb Munich Dark 20L 34 20 7.3%
1.50 lb Belgian - CaraMunich1.5 lb CaraMunich 33 50 7.3%
0.50 lb Castle Malting - Special B0.5 lb Special B 34 150 2.4%
0.50 lb Candi Syrup - Belgian Candi Syrup - D-900.5 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 2.4%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 4.9%
0.50 lb Candi Syrup - Belgian Candi Syrup - D-2400.5 lb Belgian Candi Syrup - D-240 - (late boil kettle addition) 32 240 2.4%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Perle0.75 oz Perle Hops Pellet 9 Boil 60 min 18.31 42.9%
1 oz Aramis1 oz Aramis Hops Pellet 5 Whirlpool 15 min 3.12 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 1 hr.
60 ml Phosphoric acid Water Agt Mash 1 hr.
6 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Wyeast - Wyeast - Belgian Trappist High Gravity 3787
Amount:
2 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
House
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike -- 152 °F 60 min
3.5 gal Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 8.09 32.4  
Mash volume with grains 9.57 38.3  
Grain absorption losses -2.31 -9.3  
Remaining sparge water volume (equipment estimates 1.86 g | 7.4 qt) 1.47 5.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.39 g | 29.6 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6.04 24.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 6 24  
Total: 9.56 38.3
Equipment Profile Used: System Default
 
Notes

• Boil 2 gallons water, add to mash tun and put lid on to preheat
• Strike water:
o Add 7 gallons tap water, 3.75g CaSO4, and 3.75g CaCl2 to 8.5gal HLT and mix
o Drain 0.5 gal from HLT to stock pot and boil
o Heat remaining strike water (6.5 gallons) in HLT to 165F (strike water)
• Add 4 gallons tap water, 2g CaSO4, and 2g CaCl2 to 10gal brew kettle and mix. Set aside as room temp water to be added to the mash if necessary.
• When 165F is reached, drain 1 gal strike water from HLT to pitcher.
• Add remaining strike water (5.5 gal) to mash tun
• Add grain, stir, measure temperature
• Add 0.5 gal water at room temp/strike water temp/boiling to achieve 152F.
-Successfully hit 152F.

  • Add 25mL of phosphoric acid and mix
    • Drain a small amount of liquid to measure pH. Adjust with phosphoric acid if necessary.
    -pH measured at 5.6 after phosphoric acid, much too high. I dumped in the rest of the bottle, maybe 10-15mL. Now the pH is measuring very low, under 5.2. I remember now that I had issues with my pH meter last time and never figured out why. The one time my pH meter did seem to work the brewersfriend calculator exactly matched what the pH meter said. So hopefully, again, the calculator is correct. I did add extra phosphoric acid but according to the calculator I should still be above pH 5.4. So I don't know. Hopefully the beer tastes good I guess.
    • Put lid on and rest for 1 hour. Stir and check temp occasionally (every 15-20 mins)
    -At the end of the mash temp is ~150F.
    • Sparge water:
    o Transfer 3.5 gal water from brew kettle to HLT. Heat to 170F.
    • Transfer remaining water in brew kettle to stock pot.
    • Slowly drain 2qt of wort into a pitcher and recirculate. Repeat until wort is no longer chunky
    • Collect first runnings into brew kettle until grain bed is completely drained
    -Sparge stopped suddenly after about 3.75 gal.
    • Add sparge water to grain bed and stir
    -Used 3.25gal of water. Temp was about 175.
    • Put lid on and rest for 15 mins
    • Slowly drain 2qt of wort into a pitcher and recirculate. Repeat until wort is no longer chunky
    • Collect second runnings into brew kettle and start heating
    • Measure gravity (pre-boil, before sugar)
    -Gravity is only 1.058, well short of my target (1.066 at 70% efficiency). This is only 61% extraction efficiency. Might be related to the potential pH problem, I'm not sure.
    • Add Belgian candi sugar and measure gravity again (pre-boil, after sugar)
    -1.068 (short of minimum target of 1.075)
    -Added an extra 0.5lbs of candi syrup D-90 to boost gravity a little bit (to 1.070 based on my calculations)
    • Boil
    • Watch for hot break
    • Add bittering hops and boil for 1 hour
    -Boiled an extra 15 mins to reduce volume and increase gravity a little bit. Volume is a little less than 6 gallons.
  • Add whirlpool hops at flameout and whirlpool for 15 mins
    • Chill and transfer wort to fermenter
    • Measure gravity (post-boil, OG)
    -1.088
    • Pitch yeast
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  • Last Updated: 2022-10-10 13:00 UTC