Quad - Beer Recipe - Brewer's Friend

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Quad

277 calories 24.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 120 min
Batch Size: 8.5 gallons (fermentor volume)
Pre Boil Size: 11.35 gallons
Post Boil Size: 8.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 277 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)
Created: Wednesday November 30th 2022
1.084
1.015
9.1%
36.3
22.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Admiral - Organic Pilsner Malt15 lb Organic Pilsner Malt 37 1.9 50.8%
6 lb Weyermann - Munich Type II (Dark)6 lb Munich Type II (Dark) 37 10 20.3%
3 lb Crisp Malting - Torrified Wheat3 lb Torrified Wheat 36 2 10.2%
1.50 lb Belgian - Special B1.5 lb Special B 34 115 5.1%
1.50 lb Belgian - Aromatic1.5 lb Aromatic 33 38 5.1%
2 lb Soft Candi Sugar - Brown2 lb Soft Candi Sugar - Brown - (late boil kettle addition) 38 60 6.8%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 1.7%
29.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Artisan - Styrian Goldings4 oz Styrian Goldings Hops Pellet 4.3 Boil 60 min 36.29 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Ascorbic Acid Water Agt Mash 90 min.
6 g Baking Soda Water Agt Mash 90 min.
12 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
2 g Epsom Salt Water Agt Mash 90 min.
2 g Gypsum Water Agt Mash 90 min.
8.50 ml Lactic acid - 88% Water Agt Mash 89 min.
2 ml Glucabuster Other Mash 45 min.
2 ml White Labs - Ultra-Ferm WLN4100 Other Mash 45 min.
0.10 ml Foam Axe Other Boil 1 hr.
15 g CellarScience - FermFed Other Boil 5 min.
4 g Diammonium Phosphate (DAP) Other Boil 5 min.
1 each Whirlfloc Water Agt Boil 5 min.
4 ml Clearzyme Water Agt Primary 10 days
3 ml ALDC Enzyme Other Primary 10 min.
20 ml SilaFine Fining Kegging 2 days
 
Yeast
White Labs - Belgian Style Ale Yeast Blend WLP575
Amount:
2 Liters
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 228 B cells required
Omega Yeast Labs - Star Party - OYL 404
Amount:
1 Liters
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
60 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 228 B cells required
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
0.50 Liters
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 228 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.7 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 3 30 100 25 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 gal Protease Strike 160 °F 131 °F 15 min
Beta Steeping 131 °F 146 °F 60 min
Out Steeping 158 °F 168 °F 15 min
2 gal Sparge 189 °F 189 °F 15 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.23 gal (56.93 qt). Suggest reducing strike water volume to 9.8 gal (39.2 qt) and adding 2.23 gal (8.93 qt) sparge/top-off. 12.03 48.1  
Strike water volume at mash thickness of 1.75 qt/lb 12.03 48.1  
Mash volume with grains 14.23 56.9  
Grain absorption losses -3.44 -13.8  
Remaining sparge water volume (equipment estimates 3.14 g | 12.6 qt) 3.01 12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.49 g | 45.9 qt) 11.35 45.4  
Volume increase from sugar/extract (late additions) 0.16 0.7  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 8.5 34  
Going into fermentor 8.5 34  
Total: 15.04 60.2
Equipment Profile Used: System Default
"Quad" Belgian Dark Strong Ale beer recipe by DanMart. All Grain, ABV 9.05%, IBU 36.29, SRM 22.5, Fermentables: (Organic Pilsner Malt, Munich Type II (Dark), Torrified Wheat, Special B, Aromatic, Soft Candi Sugar - Brown, Rice Hulls) Hops: (Styrian Goldings) Other: (Ascorbic Acid, Baking Soda, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid - 88%, Glucabuster, White Labs - Ultra-Ferm WLN4100, Foam Axe, CellarScience - FermFed, Diammonium Phosphate (DAP), Whirlfloc, Clearzyme, ALDC Enzyme, SilaFine)
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  • Last Updated: 2023-01-02 22:17 UTC
  • Snapshot Created: 2022-11-30 01:21 UTC
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