Quad #2 - Beer Recipe - Brewer's Friend

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Quad #2

303 calories 24.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 303 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Saturday March 30th 2019
1.092
1.014
10.2%
30.0
28.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Belgian - Pilsner15 lb Pilsner 37 1.6 83.3%
1 lb Belgian - Special B1 lb Special B 34 115 5.6%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 5.6%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 5.6%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Loral1 oz Loral Hops Pellet 10.2 Boil 60 min 29.99 66.7%
0.50 oz Loral0.5 oz Loral Hops Pellet 10.2 Boil 0 min 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Irish Moss Fining Boil 10 min.
2.40 tsp Calcium Chloride Water Agt Mash 1 hr.
2.40 tsp Gypsum Water Agt Mash 1 hr.
2 tsp Baking Soda Water Agt Mash 1 hr.
9 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
64 - 82 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 458 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.2 gal Infusion -- 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.13 g | 36.5 qt) 8.75 35  
Mash volume with grains (equipment estimates 10.41 g | 41.6 qt) 10.03 40.1  
Grain absorption losses -2 -8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.88 g | 27.5 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

Add the candi sugar towards the end of fermentation. looking for 1.086 at end of boil.

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  • Last Updated: 2019-03-30 19:58 UTC