Belgian Quad - Beer Recipe - Brewer's Friend

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Belgian Quad

253 calories 20.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 80% (brew house)
Source: The Nail
Calories: 253 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Tuesday December 12th 2017
1.083
1.012
9.3%
27.7
24.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pale Ale5 kg Pale Ale 39 2.3 61.7%
1 kg German - Munich Dark1 kg Munich Dark 37 15.5 12.3%
0.50 kg Belgian Candi Sugar - Amber/Brown (60L)0.5 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 6.2%
0.40 kg German - Wheat Malt0.4 kg Wheat Malt 37 2 4.9%
0.40 kg German - CaraMunich II0.4 kg CaraMunich II 34 46 4.9%
0.20 kg Belgian - Special B0.2 kg Special B 34 115 2.5%
0.20 kg German - Carafa I0.2 kg Carafa I 32 340 2.5%
0.40 kg German - Melanoidin0.4 kg Melanoidin 37 25 4.9%
8.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g N. Brewer20 g N. Brewer Hops Pellet 14.5 First Wort 0 min 27.65 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Brown Candi Sugar Other Boil 2 min.
5 g Irish Moss Fining Boil 10 min.
5 g Yeast Nutrient (Kompoze) Other Boil 10 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sofia, Bulgaria
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11 2 5 5 10 0
gypsum 2g, 1g Epsom salt, 1g table salt, 4.5 Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 66 °C 90 min
Sparge -- 75 °C 10 min
Starting Mash Thickness: 1.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.6 L/kg 12.2
Mash volume with grains 17.2
Grain absorption losses -7.6
Remaining sparge water volume (equipment estimates 26.8 L) 24.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.5 L) 28.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Going into fermentor 25
Total: 37  
Equipment Profile Used: System Default
 
Notes

STARTER! LOTS OF AERATION! Up until active fermentation. 3 weeks in primary, bottle and forget it for as many months as you can manage.

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  • Last Updated: 2018-01-06 14:18 UTC