Belgian Quad 11 gal - Beer Recipe - Brewer's Friend

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Belgian Quad 11 gal

325 calories 29.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.25 gallons
Post Boil Size: 4.94 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.218 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Northern Brewer
Calories: 325 calories (Per 12oz)
Carbs: 29.2 g (Per 12oz)
Created: Monday December 12th 2022
1.098
1.019
10.4%
39.7
29.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18.86 lb Belgian - Pilsner18.86 lb Pilsner 37 1.6 48.1%
14.67 lb BE - Pale Ale14.67 lb Pale Ale 38 3.4 37.4%
4.19 lb Candi Syrup - Belgian Candi Syrup - D-1804.19 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 10.7%
23.64 oz Briess - DME Golden Light23.64 oz DME Golden Light 44.6 4 3.8%
39.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.10 oz Brewer's Gold2.1 oz Brewer's Gold Hops Pellet 8.9 Boil 60 min 25.31 33.3%
2.10 oz Hallertau Mittelfruh2.1 oz Hallertau Mittelfruh Hops Pellet 2.9 Boil 30 min 6.34 33.3%
2.10 oz Styrian Goldings2.1 oz Styrian Goldings Hops Pellet 5.7 Boil 15 min 8.04 33.3%
6.30 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 729 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.27 psi       Temp: 33 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 11 0 0 0 91
Used all RO Water w/addition
Used Rahr Prem Pils 19 lbs. 11oz
Bries Pale Malt 15 lbs. 5.2 oz
Added 23.64 oz of DME to boost Abv
OG 1.092 1st reading was 1.077 w/DME1.092
Ph 6.8 aft mash-in 5.39

Mineral Addition(s)
5.8 g — Baking Soda (NaHCO3) — Mash
6.2 g — Calcium Chloride (CaCl2) — Mash
5.9 g — Epsom Salt (MgSO4) — Mash
2 g — Gypsum (CaSO4) — Mash
9.7 ml — Phosphoric Acid 85% — Mash

6.4 g — Baking Soda (NaHCO3) — Sparge
6.84 g — Calcium Chloride (CaCl2) — Sparge
6.51 g — Epsom Salt (MgSO4) — Sparge
2.21 g — Gypsum (CaSO4) — Sparge
3.86 ml — Phosphoric Acid 85% — Sparge

Aft Pri/Sec Fill 6.3 gal
MN White Oak barrel from Brother Justus Distiller
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.1 gal Strike 162 °F 149 °F 60 min
16.8 gal Fly Sparge 168 °F 168 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.83 gal (55.32 qt). Suggest reducing strike water volume to 9.32 gal (37.27 qt) and adding 1.83 gal (7.32 qt) sparge/top-off. 11.15 44.6  
Strike water volume at mash thickness of 1.33 qt/lb 11.15 44.6  
Mash volume with grains (equipment estimates 7.77 g | 31.1 qt) 13.83 55.3  
Grain absorption losses -4.19 -16.8  
Remaining sparge water volume 5.43 21.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 6.31 g | 25.2 qt) 12.25 49  
Volume increase from sugar/extract (late additions) 0.37 1.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.24 -0.9  
Post boil Volume 4.94 19.8  
Top off amount 6.06 24.2  
Going into fermentor 11 44  
Total: 16.58 66.3
Equipment Profile Used: System Default
 
Notes

Used Wyeast Labs 3787 Trappist High Gravity Yeast 2 pks
Made (2) starters...
Set up w/blow off tube! Yeast vary active! Huge Krasen!!!!
Using warner to control temp to 68 deg F

Re-Fract #'s FG:
1.077
1.064
1.065
1.072
Added DME 1.092

BD: 12-10-2022
KEG Date: 1-21-2023
Co2 Date: 8-30-2023 to 9-8-2023 Set to 15 psi for 4 days
20 psi for 3 days

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  • Last Updated: 2024-01-23 15:07 UTC