Toasted Monk Spiced Belgian Quad - Beer Recipe - Brewer's Friend

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Toasted Monk Spiced Belgian Quad

308 calories 28.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 308 calories (Per 12oz)
Carbs: 28.5 g (Per 12oz)
Created: Saturday October 3rd 2015
1.093
1.019
9.7%
31.1
27.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 46.2%
3 lb German - Munich Light3 lb Munich Light 37 6 15.4%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 5.1%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 5.1%
1 lb Belgian - Special B1 lb Special B 34 115 5.1%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 2.6%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 2.6%
1 lb Candi Syrup - Belgian Candi Syrup - D21 lb Belgian Candi Syrup - D2 32 160 5.1%
1 lb Cane Sugar1 lb Cane Sugar 46 0 5.1%
1.50 lb Dry Malt Extract - Light1.5 lb Dry Malt Extract - Light 42 4 7.7%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Sterling1.25 oz Sterling Hops Pellet 6.4 Boil 60 min 28.06 55.6%
0.50 oz Sterling0.5 oz Sterling Hops Pellet 6.4 Boil 15 min 3 22.2%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 2.4 Aroma 0 min 22.2%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each True Ceylon Cinnamon Sticks (Broken Up) Spice Boil 3 min.
6 each Coriander Seeds (Crushed) Spice Boil 3 min.
0.50 each Nutmeg - Whole (Chopped) Spice Boil 3 min.
4 each Allspice - Whole (Crushed) Spice Boil 3 min.
2 each Zest of Orange Spice Boil 3 min.
1 tsp Calcium Chloride Water Agt Other --
1.30 ml Lactic Acid Water Agt Other --
1 tsp Calcium Sulfate Water Agt Other --
0.50 each Whirlfloc Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 505 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1/2 of each Gypsum and Calcium Chloride in mash and sparge. Add 1.3 ml of lactic acid to mash, none to sparge.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 149 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5 20  
Mash volume with grains 6.28 25.1  
Grain absorption losses -2 -8  
Remaining sparge water volume 4.97 19.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.67 g | 22.7 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.97 39.9
Equipment Profile Used: System Default
 
Notes

Starter: 2 Liter with 2 vials and 7.6 oz DME makes 494 billion cells.

RO water treated with 1.3 ml lactic acid in mash water.

Add Caramunich and Special B during last 15 minutes of mash to reduce tannin exposure.

High quality spices purchased from the Spice & Tea exchange in Portland, OR.

Lightly toast coriander in dry pan for a few minutes to bring out the essential oils. Zest is from two oranges.

Pitch at 65, ferment at 66 for 3 days and then let rise to 72 over the next several days.

Pilsner: Franco-Belges
Munich: Best Malz
Aromatic: Franco-Belges
Caramunich: Franco-Belges
Special B: Castle
Melanoidin: Weyerman
Wheat: Great Western

My first brew of this beer came in at 1.089 OG and 1.022 FG. Will try to a slightly lower mash temp or a two step mash next time to dry out the beer a bit more.

Delicious beer!!

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  • Last Updated: 2016-02-05 06:37 UTC