Applebutter Quadruple Bock - Beer Recipe - Brewer's Friend

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Applebutter Quadruple Bock

324 calories 32.2 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: 6.5 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 324 calories (Per 12oz)
Carbs: 32.2 g (Per 12oz)
Created: Tuesday November 11th 2014
1.097
1.023
9.7%
17.4
18.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Belgian - Pale Ale14 lb Pale Ale 38 3.4 81.2%
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 1.4%
0.25 lb American - Caramel / Crystal 15L0.25 lb Caramel / Crystal 15L 35 15 1.4%
0.25 lb Belgian - CaraVienne0.25 lb CaraVienne 34 20 1.4%
0.25 lb Belgian - Caramel Pils0.25 lb Caramel Pils 34 8 1.4%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.4%
2 lb Belgian Candi Sugar - Amber/Brown2 lb Belgian Candi Sugar - Amber/Brown 38 60 11.6%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 17.43 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Applebutter Flavor Primary 0 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 962 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 149 °F 90 min
Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.72 22.9  
Mash volume with grains 6.94 27.8  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume (equipment estimates 3.33 g | 13.3 qt) 2.77 11.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.7  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.49 34
Equipment Profile Used: System Default
 
Notes

Do not boil the Belgian sugar. Add one pound 1 day into the ferment and the other pound on day 2 of the ferment. Add the applebutter at the end of the boil.

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  • Last Updated: 2014-11-26 15:00 UTC