D&D Quad - Beer Recipe - Brewer's Friend

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D&D Quad

339 calories 31.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 75% (brew house)
Source: D&D Reilly
Calories: 339 calories (Per 12oz)
Carbs: 31.3 g (Per 12oz)
Created: Saturday October 27th 2018
1.102
1.021
10.6%
25.5
24.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.50 lb US - Pale 2-Row16.5 lb Pale 2-Row 37 1.8 82%
1 lb Bestmalz - BEST Acidulated1 lb BEST Acidulated 35.9 2.81 5%
1 lb Briess - Caramel Malt - 80L1 lb Caramel Malt - 80L 35 80 5%
6 oz Briess - Caramel Malt - 60L6 oz Caramel Malt - 60L 35.4 60 1.9%
2 oz Belgian - Biscuit2 oz Biscuit 35 23 0.6%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 0.6%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 32 180 5%
20.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewer's Gold1 oz Brewer's Gold Hops Pellet 6.2 Boil 60 min 17.19 45.5%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 2.6 Boil 15 min 1.79 22.7%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 2.6 Boil 60 min 3.6 22.7%
0.20 oz Huell Melon0.2 oz Huell Melon Hops Pellet 5.2 Boil 60 min 2.88 9.1%
2.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Irish Moss Fining Boil 15 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
0.50 tsp sweet orange peel Flavor Boil 15 min.
0.50 tsp bitter orange peel Flavor Boil 5 min.
0.50 tsp coriander Flavor Boil 15 min.
0.50 tsp coriander Flavor Boil 5 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:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 252 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
132 13 20 38 99 326
3g Gypsum:

2g Calcium Chloride:

7.5g Baking Soda:


Brugge
Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity pH
132 13 20 38 99 326 (CaCO3) 8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.25 gal Infusion -- 150 °F 90 min
3.27 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.17 28.7  
Mash volume with grains 8.7 34.8  
Grain absorption losses -2.39 -9.6  
Remaining sparge water volume (equipment estimates 3.21 g | 12.9 qt) 2.88 11.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.05 40.2
Equipment Profile Used: System Default
 
Notes

DOse prior to bottling with wyeast 1214 Belgian Abbey 3 days prior.
Then add priming sugar - 11/4 cups dme boiled in 2 cups water.

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  • Last Updated: 2022-10-24 21:17 UTC