Quadenfreude/#quadgoals/The Quad of Iron - Beer Recipe - Brewer's Friend

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Quadenfreude/#quadgoals/The Quad of Iron

357 calories 29.1 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: 8.98 gallons
Post Boil Size: 7.11 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Craw/Josh modified from Michael Tonsmeire
Hop Utilization: 99%
Calories: 357 calories (Per 12oz)
Carbs: 29.1 g (Per 12oz)
Created: Wednesday August 30th 2017
1.108
1.017
12.0%
29.8
21.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.90 lb Belgian - Pilsner15.9 lb Pilsner 37 1.6 72.3%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 4.5%
1 lb Belgian - Special B1 lb Special B 34 115 4.5%
1 lb Candi Syrup - Belgian Candi Syrup - Simplicity1 lb Belgian Candi Syrup - Simplicity 32 1 4.5%
3 lb Brown Sugar3 lb Brown Sugar 45 15 13.6%
0.10 lb German - Carafa I0.1 lb Carafa I 32 340 0.5%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 29.79 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
2 each Cinnamon Sticks Spice Primary 7 days
2 oz Yeast Nutrient Other Boil 15 min.
0.50 tsp Lactic acid Water Agt Mash 0 min.
2 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
2 Liters
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1062 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.21 psi       Temp: 44 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.26 gal Strike 68 °F 68 °F 60 min
Dough In Temperature -- 68 °F 2 min
Slowly raise Infusion 68 °F 148 °F 75 min
hold here Temperature 150 °F 148 °F 60 min
3.87 gal Fly Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 7.2 28.8  
Mash volume with grains 8.64 34.6  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 2.85 g | 11.4 qt) 3.97 15.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 8.98 35.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 7.11 28.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.11 g | 28.4 qt) 5.5 22  
Total: 11.17 44.7
Equipment Profile Used: System Default
 
Notes

BREWED NOV 2017 AND EXTREMELY GOOD TASTED FEBRUARY 2018!!!
Modified for 5 gal. From the Easter Quad recipe by Michael Tonsmeire in AHA.
Make a 1.5 L yeast starter with White Labs WLP530 Abbey Ale or Wyeast Trappist High Gravity 3787 using a stir plate.
Saccharification Rest: 60 minutes at 152°F (67°C).

Batch sparged with 180°F (82°C). Collect 9 gallons of 1.092 runnings including 1 lbs of table sugar added to the boil, plus 1 gallon of final runnings (boiled separately on the stove).



Chill to 63°F (17°C), 60 seconds of oxygen. Pitch the starter. Leave at 63°F (17°C) to ferment. Warm to 70°F (21°C) after 3 days.
Add Cinnamon Sticks after Primary Fermentation


When fermentation is complete, package as desired aiming for 2.4 vol of CO2.

Dough-in cold at approx. 70 F with 24 qt H20
Slowly raise temp to 148 F and rest 75 minutes
Mashout 170 F for 10 minutes
No sparge NO SPARGE

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  • Last Updated: 2021-04-07 20:21 UTC