Northy “X” Belgian Quad - Soured - Beer Recipe - Brewer's Friend

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Northy “X” Belgian Quad - Soured

273 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Source: C.S.Rhoderick,LLC
Rating:
5.00 (1 Review)

Calories: 273 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Sunday August 20th 2017
1.084
1.006
10.2%
18.0
18.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 50.7%
7 lb Belgian - Pale Ale7 lb Pale Ale 38 3.4 39.4%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 5.6%
0.75 lb American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L 33 120 4.2%
17.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2.5 Boil 60 min 8.82 50%
1 oz Styrian Celeia1 oz Styrian Celeia Hops Pellet 2.6 Boil 60 min 9.17 50%
2 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Brett Blend #3 Bring On Da Funk OYL-212
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Very Low
Optimum Temp:
68 - 80 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 526 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.65 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Sacch Rest Infusion -- 149 °F 90 min
10 qt Mash Out - qts wet mash to boil Temperature -- 168 °F 10 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 5.23 20.9  
Mash volume with grains 6.57 26.3  
Grain absorption losses -2.09 -8.4  
Remaining sparge water volume (equipment estimates 4.85 g | 19.4 qt) 3.77 15.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 6.75 27  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5.5 22  
Total: 9.01 36
Equipment Profile Used: System Default
 
Notes

This is a great example of a soured Belgian Quad. Using the omega yeast (OLY212) strain will produce a lot of great flavor and aroma components however, allowing the beer to oxidize in a 20 L wooden barrel for several months will allow more subtle and complex flavors to arise.

A 90 minute mash and a 90 minute boil is a must for this beer to get all the components out of the simple grain bill.

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  • Last Updated: 2019-08-17 10:43 UTC