Apartment Brewer Belgian Quad - Beer Recipe - Brewer's Friend

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Apartment Brewer Belgian Quad

299 calories 26.3 g 330 ml
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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: 28.4 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 299 calories (Per 330ml)
Carbs: 26.3 g (Per 330ml)
URL: https://www.youtube.com/watch?v=g43DH8FpGdE
Created: Tuesday October 18th 2022
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OG: 1.095 FG: 1.013 ABV: 10.8% IBU: 29

1.097
1.018
10.4%
26.5
34.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.80 kg Dingemans - Belgian Pilsner Malt6.8 kg Belgian Pilsner Malt 37 1.6 74.2%
0.68 kg Weyermann - Munich Type I0.68 kg Munich Type I 38 6 7.4%
0.34 kg Belgian - Special B0.34 kg Special B 34 115 3.7%
0.34 kg Belgian - Aromatic0.34 kg Aromatic 33 38 3.7%
1 kg Candi Syrup - Belgian Candi Syrup - D-1801 kg Belgian Candi Syrup - D-180 32 180 10.9%
9.16 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21.25 g Magnum21.25 g Magnum Hops Leaf/Whole 13.6 Boil 60 min 26.5 100%
21.25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 361 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 6 18 79 62 47
2g gypsum, 2g epsom, 5g CaCl, 2g baking soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29.8 L Strike 72 °C 65 °C 45 min
-- 70 °C 30 min
-- 77 °C 15 min
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 29.8
Mash volume with grains 35.2
Grain absorption losses -8.2
Remaining sparge water volume (equipment estimates 8 L) 6.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 29.5 L) 28.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.8
Going into fermentor 20.8
Total: 36.7  
Equipment Profile Used: System Default
 
Notes

Allow ferment temp to free rise to no greater than 25c.

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  • Last Updated: 2022-10-20 06:06 UTC