Quadrupel - Beer Recipe - Brewer's Friend

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Quadrupel

304 calories 24.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Holkedalen
Calories: 304 calories (Per 330ml)
Carbs: 24.4 g (Per 330ml)
Created: Thursday December 7th 2017
1.099
1.015
10.9%
24.7
54.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 2.77 67.6%
0.60 kg Belgian - Aromatic0.6 kg Aromatic 33 99.91 8.1%
0.30 kg Flaked Wheat0.3 kg Flaked Wheat 34 3.84 4.1%
0.50 kg Belgian - CaraMunich0.5 kg CaraMunich 33 131.93 6.8%
1 kg Candi Syrup - Belgian Candi Syrup - Dark (80L)1 kg Belgian Candi Syrup - Dark (80L) 32 211.99 13.5%
7.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 4.5 Boil 60 min 17.59 60%
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 7.11 40%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Korianderfrø knuste Spice Boil 15 min.
0.50 each Whirlfloc Water Agt Boil 15 min.
1 g Gjærnæring Other Boil 0 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 471 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Naturlig/sukker       Amount: 8 g/l       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mesk Infusion -- 63 °C 60 min
Utmesk Temperature -- 78 °C 30 min
Starting Mash Thickness: 3.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 20.5
Mash volume with grains 24.7
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 10.9 L) 8.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 24.8 L) 22
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 16
Going into fermentor 16
Total: 28.6  
Equipment Profile Used: System Default
 
Notes

Noe som ligner Rochefort 10.
Ren oksygen i vørter. Ny oksygen etter et døgn
Pitch på 20 grader, stigende til 23 grader i løpet av en uke.
Etter primærgjæringen 8 grader i en uke før tapping på flasker

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  • Last Updated: 2019-01-31 09:36 UTC