Belgian Abbey 1214 Quad - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgian Abbey 1214 Quad

339 calories 35.8 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 339 calories (Per 12oz)
Carbs: 35.8 g (Per 12oz)
Created: Tuesday June 10th 2014
1.101
1.027
10.9%
22.3
17.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pilsner7 lb Pilsner 37 1.6 68.3%
2 lb Cane Sugar2 lb Cane Sugar 46 0 19.5%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 4.9%
6 oz Belgian - Cara 45L6 oz Cara 45L 34 42 3.7%
6 oz German - CaraAroma6 oz CaraAroma 34 130 3.7%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 45 min 22.31 11.1%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 0 min 44.4%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 0 min 44.4%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 341 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Temperature -- 155 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.47 g | 25.9 qt) 5.13 20.5  
Mash volume with grains (equipment estimates 7.13 g | 28.5 qt) 5.79 23.2  
Grain absorption losses -1.03 -4.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 5.33 g | 21.3 qt) 4 16  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 5.13 20.5
Equipment Profile Used: System Default
 
Notes



Finish below 1.025 if you do not want it to be sweet. Ferment in the 60s for 4-5 days, and then let it go up into the 70s to finish. Pitch more yeast after 3 weeks if gravity is still high.

Notes from my first brew of this recipe*

4 months in primary on yeast cake (no move to secondary, no problem)

FG was .014 - 85% attenuation from this strain (the first 21 days I let it get as warm as it wanted, at some points fermentation was so active the temp was over 84 degrees; spent the next 3 months in the mid-60's

Pitched dry bottling yeast and additional sugar to carb it, took about 3 weeks to finish

The aromas of this "young Quad" are very nice - plum, cherry and balanced yeast funkiness. It will only improve with age.

Updated tasting notes - home run for sure, the beer has rounded out with age and is delicious.

Tasting note at Nov '15 @ 16 months...beer has been cellaring around 60 and I just popped a bomber to take a taste. Needless to say I am happy with the product. Deep raisin and fig aroma with a chocolate maltiness and a strong alcohol bite.

Last Updated and Sharing
 
3,724
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-02-20 01:32 UTC