Northy 12 Belgian Quad NB - Beer Recipe - Brewer's Friend

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Northy 12 Belgian Quad NB

295 calories 22.7 g 16 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.46 gallons
Post Boil Size: 5.53 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Derek Jehle
Hop Utilization: 98%
Calories: 295 calories (Per 16oz)
Carbs: 22.7 g (Per 16oz)
Created: Monday March 3rd 2025
1.090
1.012
10.2%
41.0
28.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Dingemans - Belgian Pilsner Malt10 lb Belgian Pilsner Malt 37 1.6 52.6%
7 lb Dingemans - Pale Ale 7 lb Pale Ale 37.72 3.9 36.8%
2 lb Candi Syrup - Belgian Candi Syrup - D-1802 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 10.5%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewer's Gold1 oz Brewer's Gold Hops Pellet 10 Boil 60 min 29.04 33.3%
1 oz BSG - German Hallertau Mittelfrüh1 oz German Hallertau Mittelfrüh Hops Pellet 3.1 Boil 30 min 6.92 33.3%
1 oz Artisan - Styrian Goldings1 oz Styrian Goldings Hops Pellet 3.5 Boil 15 min 5.04 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2.10 g Baking Soda Water Agt Mash 1 hr.
5.05 ml Lactic acid Water Agt Mash 1 hr.
2.50 g Yeast Nutrient Other Boil 10 min.
0.50 each Whirlfloc Fining Boil 5 min.
10 ml White Labs - Clarity Ferm WLN4000 Fining Mash 0 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
3 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 449 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.4 oz       Temp: 70 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 10 25 85 75 90
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.25 gal Saccharification Rest1 Infusion 149 °F 148 °F 45 min
Saccharification Rest2 Temperature 148 °F 158 °F 30 min
Mashout Temperature 158 °F 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.31 g | 37.2 qt) 8.84 35.3  
Mash volume with grains (equipment estimates 10.67 g | 42.7 qt) 10.2 40.8  
Grain absorption losses -2.13 -8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.94 g | 27.7 qt) 6.46 25.8  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.53 22.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.53 g | 22.1 qt) 5.5 22  
Total: 8.84 35.3
Equipment Profile Used: System Default
"Northy 12 Belgian Quad NB" Belgian Dark Strong Ale beer recipe by Derek Jehle. BIAB, ABV 10.2%, IBU 41, SRM 28.39, Fermentables: (Belgian Pilsner Malt, Pale Ale , Belgian Candi Syrup - D-180) Hops: (Brewer's Gold, German Hallertau Mittelfrüh, Styrian Goldings) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Lactic acid, Yeast Nutrient, Whirlfloc, Clarity Ferm WLN4000)
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  • Last Updated: 2025-03-12 00:00 UTC