Upper Quad Belgian Dark Strong - Beer Recipe - Brewer's Friend

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Upper Quad Belgian Dark Strong

288 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 75 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 88% (ending kettle)
Source: Inspired by Josh Weikert - Beer and Brewing
Calories: 288 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
URL: https://beerandbrewing.com/make-your-best-belgian-dark-strong-ale/
Created: Friday March 15th 2019
1.088
1.011
10.2%
32.4
27.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 67.7%
3 lb Belgian - Munich3 lb Munich 38 6 18.5%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.5%
2 lb Candi Syrup - Belgian Candi Syrup - D-1802 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 12.3%
16.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Nugget0.25 oz Nugget Hops Pellet 14 Boil 75 min 10.39 3.7%
6 oz Hersbruker (1.8)6 oz Hersbruker (1.8) Hops Pellet 1.8 Aroma 20 min 18.58 88.9%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Whirlpool 0 min 3.43 7.4%
6.75 oz / $ 0.00
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
2 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 168 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ward 20182703
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
6.1 gal Initial infusion (HLT temp approx 159). Infusion -- 148 °F --
Temperature -- 148 °F 90 min
Mashout Temperature -- 170 °F 20 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 6.06 24.2  
Mash volume with grains 7.2 28.8  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume 3.48 13.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.93 g | 31.7 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume (equipment estimates 5.57 g | 22.3 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Estimated amount in fermentor 5.98 23.9  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

"Recipe author (Weikert) suggested 30 IBU's of Hersbruker at 20 minutes." "Brewersfriend" hops database said Hersbruker has 4% AA. The sample I bought was 1.8%. https://www.hopflavourblog.com/en/berechnung-der-hopfen-aromagabe/ has a great discussion of aroma hop additions and calculations. This article suggests 500 g/hL up to 700 g/hL. I opted to go 700g/hL (7 g/L x 21 L x 1 oz / 28 g = 5.25 oz rounded up to 6 oz). With the Styrian Golding, IBU's were only 22. Elected to add 0.25 g Nugget at 75 minutes for about 10 IBU's. So: 0.25 oz Nugget @ 75 + 6 oz Hersbruker (1.8% AA) @ 20 min + 0.5 oz Styrian @ flameout for 30 minutes gives about 32 total IBU.

1.7 qt/lb based on 14.25 lb of GRAIN (not incl. syrup) = 6.1 gallons of strike water. Heat HLT to 159 degrees, allow for 2 degree drop and shoot for post-dough-in temp of 148. add 1-2 gallons of cold tap water to drop remaining liquid in HLT to about 152.

Let mash stand 10 minutes before recirculating.

Mash at 148 for 90 minutes plus mashout at 170 for 20 minutes. Sparge for thirty minutes.

Add candi syrup with 20 minutes remaining in boil.

Start fermentation at 65 degrees and maintain for 75% of attenuation (estimate 84%). Raise to 68, then 70, then 72 as fermentation progresses.

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  • Last Updated: 2019-03-29 10:46 UTC