4 ft Berserker (Quad) - Beer Recipe - Brewer's Friend

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4 ft Berserker (Quad)

326 calories 31.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 326 calories (Per 12oz)
Carbs: 31.5 g (Per 12oz)
Created: Friday September 15th 2023
1.098
1.022
9.9%
30.5
34.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Briess - Pilsen Malt 2-Row15 lb Pilsen Malt 2-Row 37 1.2 73.2%
1 lb Dingemans - Special B1 lb Special B 33.1 125 4.9%
1.50 lb Weyermann - Munich Type II (Dark)1.5 lb Munich Type II (Dark) 37 10 7.3%
2 lb Candi Syrup - Belgian Candi Syrup - D-1802 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 9.8%
1 lb Briess - Aromatic Munich Malt 20L1 lb Aromatic Munich Malt 20L 35.4 20 4.9%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 40 min 12.8 50%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Boil 20 min 17.66 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
Imperial Yeast - B48 Triple Double
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 8.09 32.4  
Mash volume with grains 9.57 38.3  
Grain absorption losses -2.31 -9.3  
Remaining sparge water volume 1.37 5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.9 27.6  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.46 37.9
Equipment Profile Used: System Default
 
Notes

Reminder: step mashing

the dark Munich malt is substitute for regular.

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  • Last Updated: 2023-11-09 21:32 UTC