Batch 400 Quadruple - Beer Recipe - Brewer's Friend

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Batch 400 Quadruple

353 calories 27.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.7 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Post Boil Gravity: 1.107 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Danny Conn
Calories: 353 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Tuesday July 4th 2023
1.107
1.015
12.0%
29.2
29.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.66 lb American - Pilsner8.66 lb Pilsner 37 1.8 73.4%
1.17 lb Munich - Light 10L1.17 lb Munich - Light 10L 33 10 9.9%
0.27 lb Weyermann - Caramunich Type 30.27 lb Caramunich Type 3 34 57 2.3%
0.70 lb Turbinado0.7 lb Turbinado 44 10 5.9%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 32 180 8.5%
11.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz Domestic Hallertau1.4 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 29.15 71.8%
0.55 oz Strisselspalt0.55 oz Strisselspalt Hops Pellet 3.5 Boil 0 min 28.2%
1.95 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.11 oz Coriander Seed Spice Boil 5 min.
0.27 each Whirlfloc tablet Water Agt Boil 5 min.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
0.55 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 29 42 77 10 221.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 qt Infusion -- 147 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.69 g | 26.8 qt) 5.07 20.3  
Mash volume with grains (equipment estimates 7.5 g | 30 qt) 5.88 23.5  
Grain absorption losses -1.26 -5.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.14 0.6  
Pre boil volume (equipment estimates 5.32 g | 21.3 qt) 3.7 14.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.25 13  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.25 g | 13 qt) 3 12  
Total: 5.07 20.3
Equipment Profile Used: System Default
 
Notes

pitch 3 quarts starter off at 63F
begin fermentation at 63F
after 5-7 days, increase temperature to 70F
let ferment for 2 more weeks
age as long as possible

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  • Last Updated: 2023-08-01 03:13 UTC