Quad #1 - 3 gal - Beer Recipe - Brewer's Friend

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Quad #1 - 3 gal

350 calories 34.1 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 350 calories (Per 12oz)
Carbs: 34.1 g (Per 12oz)
Created: Saturday January 23rd 2016
1.105
1.024
10.6%
29.4
19.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)1 lb Belgian Candi Syrup - Dark (80L) 32 80 12.5%
6 lb Briess Pilsen DME6 lb Briess Pilsen DME 45 2 75%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.70 lb Belgian - Special B0.7 lb Special B 34 115 8.8%
0.30 lb American - Carapils (Dextrine Malt)0.3 lb Carapils (Dextrine Malt) 33 1.8 3.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 4 Boil 60 min 21.22 66.7%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 4 Boil 30 min 8.15 33.3%
1.50 oz / $ 0.00
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 4.09 16.4  
Grain absorption losses (steep / mash) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.54 2.1  
Pre boil volume (equipment estimates 4.56 g | 18.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 2.94 g | 11.8 qt) 3 12  
Estimated amount in fermentor 3 12  
Total: 4.09 16.4
Equipment Profile Used: System Default
 
Notes

I miscalculated on this recipe, originally using the default "Dried Malt Extract - Pilsen" drop-down selection which assumed 42 ppg instead of the 45 ppg of the Briess Pilsen DME I used. This was enough to kick the O.G well up from the original 1.099. Measured O.G. was 1.107.

Fermentation at ~70° took about 4-5 days to complete. FG: 1.017, 84% attenuation -> 11.8%-13.1% ABV (I might recommend 5 lbs of DME next time).

Primed with 3.5 oz of corn sugar and ~1/2 packet of reconstituted T-58.

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  • Last Updated: 2016-05-14 23:41 UTC