Dennis Quad - Beer Recipe - Brewer's Friend

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Dennis Quad

320 calories 26.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (ending kettle volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Josh Weikert
Calories: 320 calories (Per 12oz)
Carbs: 26.8 g (Per 12oz)
URL: https://beerandbrewing.com/make-your-best-belgian-dark-strong-ale/
Created: Saturday August 24th 2019
1.097
1.016
10.6%
30.1
21.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 67.4%
2 lb Belgian - Munich2 lb Munich 38 6 16.8%
6 oz Belgian - Special B6 oz Special B 34 115 3.2%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 8.4%
0.50 lb Molasses0.5 lb Molasses 36 80 4.2%
11.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Hersbrucker60 g Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 30.13 81.1%
14 g Styrian Goldings14 g Styrian Goldings Hops Pellet 5.5 Boil 0 min 18.9%
74 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
0.25 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4 oz       Temp: 68 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Ozarka Texas Spring Water
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
15 qt Saccharification Infusion -- 148 °F 90 min
6 qt Sparge Fly Sparge -- 154 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 6.42 25.7  
Mash volume with grains 7.25 29  
Grain absorption losses -1.3 -5.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 5.1 g | 20.4 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 3.4 g | 13.6 qt) 3.5 14  
Estimated amount in fermentor 3.5 14  
Total: 6.42 25.7
Equipment Profile Used: System Default
 
Notes

Fermentation follows the same routine as my Belgian Golden Strong, in that it starts relatively low but ramps up quickly. I start at 62F, but immediately allow it to rise by a degree or so per day. We want clean alcohols and some fermentation character, but letting it start too warm will increase your risk of fusels – it just isn’t worth i

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  • Last Updated: 2019-08-24 01:22 UTC