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

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Quadenfreude/#quadgoals/The Quad of Iron

365 calories 30.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Craw/Josh modified from Michael Tonsmeire
Calories: 365 calories (Per 12oz)
Carbs: 30.9 g (Per 12oz)
Created: Monday February 12th 2018
1.110
1.019
12.0%
29.0
20.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.90 lb Belgian - Pilsner15.9 lb Pilsner 37 1.6 75.5%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 4.8%
1 lb Belgian - Special B1 lb Special B 34 115 4.8%
1 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) 32 5 4.8%
2 lb Brown Sugar2 lb Brown Sugar 45 15 9.5%
0.15 lb German - Carafa II0.15 lb Carafa II 32 425 0.7%
21.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 29.04 100%
2 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.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 859 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Priming Sugar       Amount: 10 oz       CO2 Level: 2.4 Volumes
 
Target Water Profile
Memphis, TN, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13 3 10 7 17 54

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Dough In Temperature -- 70 °F 2 min
Slowly raise Infusion -- 150 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.71 gal (54.85 qt). Suggest reducing initial strike volume to 10.56 gal (42.22 qt) and adding 1.71 gal (6.85 qt) sparge/top-off. 12.27 49.1  
Strike water volume (equipment estimates 9.59 g | 38.4 qt) 12.27 49.1  
Mash volume with grains (equipment estimates 11.04 g | 44.2 qt) 13.71 54.9  
Grain absorption losses -2.26 -9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.24 0.9  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 10 40  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 12.27 49.1
Equipment Profile Used: System Default
 
Notes

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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  • Public: Yup, Shared
  • Last Updated: 2018-09-01 17:16 UTC
  • Snapshot Created: 2018-02-12 01:54 UTC
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