Belgian Quadruple - Beer Recipe - Brewer's Friend

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Belgian Quadruple

309 calories 30 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.147 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Mark Santangelo
Calories: 309 calories (Per 12oz)
Carbs: 30 g (Per 12oz)
Created: Sunday June 30th 2013
1.093
1.021
9.5%
26.0
26.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Dry Malt Extract - Pilsen5.5 lb Dry Malt Extract - Pilsen 42 2 36.7%
5 lb Dry Malt Extract - Extra Light5 lb Dry Malt Extract - Extra Light 42 2.5 33.3%
1 lb Candi Syrup - Belgian Candi Syrup - D21 lb Belgian Candi Syrup - D2 32 160 6.7%
11.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 lb Belgian - CaraMunich2 lb CaraMunich 33 50 13.3%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 3.3%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.3%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 3.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz BSG - German Northern Brewer2 oz German Northern Brewer Hops Pellet 8 Boil 60 min 23.15 57.1%
0.50 oz Yakima Chief Hops - German Hallertau0.5 oz German Hallertau Hops Pellet 3.9 Boil 15 min 1.4 14.3%
0.25 oz Yakima Chief Hops - German Hallertau0.25 oz German Hallertau Hops Pellet 3.9 Boil 1 min 0.06 7.1%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 3.8 Boil 15 min 1.36 14.3%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 3.8 Boil 1 min 0.06 7.1%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish Moss Other Boil 15 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 926 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
New York City
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
5 1 10 12 5 17
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.66 g | 26.7 qt) 3.03 12.1  
Mash volume with grains (equipment estimates 6.66 g | 26.7 qt) 3.31 13.3  
Grain absorption losses (steeping) -0.44 -1.8  
Volume increase from sugar/extract (early additions) 0.91 3.6  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.03 12.1
Equipment Profile Used: System Default
 
Notes

Prepared 2000 mL Yeast starter with 1500 mL of water and 1 cup of Pilsen DME 20 hours before pitching. Had to affix blowoff hose to starter as it started bubbling through airlock.

Steeped grains in 2 gallons of water 150-160 for 30 minutes. Sparged with 1 gallon of water 170.

OG was 1.1015 and FG 1.026.

Priming amount although adequate for style should be cut down. If poured in appropriate glass it is fine but when giving out to friends that may not have Belgian glasses it would appear over-carbonated.

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  • Last Updated: 2014-07-19 11:44 UTC