Belgian Quad - Beer Recipe - Brewer's Friend

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Belgian Quad

319 calories 29.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brian Rust
Calories: 319 calories (Per 12oz)
Carbs: 29.7 g (Per 12oz)
Created: Wednesday January 16th 2019
1.096
1.020
10.0%
21.5
22.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb United Kingdom - Pilsen13 lb Pilsen 36 1.8 61.9%
3 lb German - CaraMunich II3 lb CaraMunich II 34 46 14.3%
2 lb German - Vienna2 lb Vienna 37 4 9.5%
4 oz Belgian - Special B4 oz Special B 34 115 1.2%
4 oz American - Victory4 oz Victory 34 28 1.2%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 32 45 4.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 4.8%
8 oz Rice Hulls8 oz Rice Hulls 0 0 2.4%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Domestic Hallertau1.5 oz Domestic Hallertau Hops Pellet 5 Boil 60 min 21.52 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Imperial Yeast - B63 Monastic
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium-low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 4 oz.      
 
Target Water Profile
Surrey, British Columbia
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
Temperature -- 120 °F 10 min
Temperature -- 148 °F 40 min
Mash Out Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 8.08 32.3  
Mash volume with grains 9.6 38.4  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 2.18 g | 8.7 qt) 1.46 5.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.72 g | 30.9 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.54 38.1
Equipment Profile Used: System Default
 
Notes

Late sugar addition at 10 min left in boil.

Fermentation plan:
Chill to 68F for pitching.
Keep around 70F for 1 week.
Transfer to secondary, slowly raise from 70F to 74F over a week.
Bottle condition for at least 3 months, maybe 6.

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  • Last Updated: 2019-01-17 17:30 UTC