Spiced Quadrupel - Beer Recipe - Brewer's Friend

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Spiced Quadrupel

256 calories 20.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30.26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Suk Min Ahn
Calories: 256 calories (Per 330ml)
Carbs: 20.3 g (Per 330ml)
Created: Wednesday December 26th 2018
1.084
1.012
9.4%
26.3
22.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 kg Dingemans - Pale Ale 5.4 kg Pale Ale 37.72 3.9 66%
0.45 kg Weyermann - Caramunich Type 20.454 kg Caramunich Type 2 34 45 5.5%
0.45 kg Dingemans - Aromatic Malt0.454 kg Aromatic Malt 36.3 19 5.5%
0.45 kg Weyermann - Pale Wheat0.454 kg Pale Wheat 36 2 5.5%
0.06 kg Weyermann - Carafa II0.057 kg Carafa II - (late mash tun addition) 31.5 415 0.7%
0.45 kg Candi Syrup - Belgian Candi Syrup - Simplicity0.454 kg Belgian Candi Syrup - Simplicity - (late boil kettle addition) 32 1 5.5%
0.45 kg Candi Syrup - Belgian Candi Syrup - D-450.454 kg Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 5.5%
0.45 kg Candi Syrup - Belgian Candi Syrup - D-900.454 kg Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 5.5%
8.18 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g magnum17 g magnum Hops Pellet 11.5 Boil 60 min 22.86 32.7%
7 g Hallertau Tradition (Germany)7 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 15 min 2.03 13.5%
14 g Saaz14 g Saaz Hops Pellet 3.5 Boil 5 min 1.14 26.9%
14 g Saaz14 g Saaz Hops Pellet 3.5 Boil 1 min 0.25 26.9%
52 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 2 hr.
1 each Whirlfloc Water Agt Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 5 min.
2.81 g Cinnamon stick Spice Boil 10 min.
1 each Star Anise Spice Boil 10 min.
10 each Clove Spice Boil 10 min.
1.06 g Nutmeg Spice Boil 10 min.
2 g Bergamot Orange Peel Flavor Boil 10 min.
4 g Licorice Root Spice Boil 10 min.
4 g Paradise Seed Spice Boil 10 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
20 L Infusion 55 °C 55 °C 15 min
Infusion 62 °C 62 °C 45 min
Infusion 70 °C 70 °C 30 min
Infusion 76 °C 76 °C 15 min
Infusion 78 °C 78 °C 5 min
15 L Sparge 78 °C 78 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.5
Mash volume with grains 25
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 17.1 L) 17.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 30.3
Volume increase from sugar/extract (late additions) 1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Going into fermentor 22
Total: 38  
Equipment Profile Used: System Default
"Spiced Quadrupel" Belgian Specialty Ale beer recipe by Suk Min Ahn. All Grain, ABV 9.39%, IBU 26.28, SRM 22.36, Fermentables: (Pale Ale , Caramunich Type 2, Aromatic Malt, Pale Wheat, Carafa II, Belgian Candi Syrup - Simplicity, Belgian Candi Syrup - D-45, Belgian Candi Syrup - D-90) Hops: (magnum, Hallertau Tradition (Germany), Saaz) Other: (Calcium Chloride (dihydrate), Whirlfloc, Yeast Nutrient, Cinnamon stick, Star Anise, Clove, Nutmeg, Bergamot Orange Peel, Licorice Root, Paradise Seed)
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  • Last Updated: 2023-03-16 02:00 UTC