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Quadinette III

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 17.5 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 58% (brew house)
Calories: 316 calories (Per 330ml)
Carbs: 30.6 g (Per 330ml)

Created: Sunday March 14th 2021

Original Gravity:

1.102

Final Gravity:

1.023

ABV (standard):

10.4%

IBU (tinseth):

31.9

SRM (morey):

34.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.60 kg	Dingemans - Belgian Pilsner Malt4.6 kg Belgian Pilsner Malt	37	1.6	62%
0.90 kg	Munich - Light 10L0.9 kg Munich - Light 10L	33	10	12.1%
0.16 kg	Belgian - Wheat0.16 kg Wheat	38	1.8	2.2%
0.30 kg	Aromatic Malt0.3 kg Aromatic Malt	35	20	4%
0.30 kg	Weyermann - Caramunich Type 30.3 kg Caramunich Type 3	34	57	4%
0.30 kg	Belgian - Special B0.3 kg Special B	34	115	4%
0.16 kg	German - Melanoidin0.16 kg Melanoidin	37	25	2.2%
0.30 kg	Flaked Barley0.3 kg Flaked Barley	32	2.2	4%
0.40 kg	Candi Syrup - Belgian Candi Syrup - D-1800.4 kg Belgian Candi Syrup - D-180 - (late boil kettle addition)	32	180	5.4%
7.42 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
50 g	Domestic Hallertau50 g Domestic Hallertau Hops		Pellet	3.9	Boil	60 min	31.86	100%
50 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Domestic Hallertau (Pellet) 50 g Domestic Hallertau (Pellet) Hops		31.86	100%
50 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
21.1 L	Temperature	67 °C	67 °C	60 min
5.2 L	Sparge	76 °C	76 °C	--
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
11 g	Chalk	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
10 g	Lactic acid	Water Agt	Mash	1 hr.
10 ml	White Labs - Clarity Ferm WLN4000	Fining	Primary	0 min.

Yeast

Wyeast - Belgian Abby Ale II 1762

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	18 - 24 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 315 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 107.9 g Temp: 20 °C CO₂ Level: 2.75 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
96	4	6	13	32	287
Mash Chemistry and Brewing Water Calculator

Notes

2 liter starter
Increase fermentation temperature to 22 at 2/3 of fermentation
Add safale f2 as bottle conditioner yeast before bottling
Added DME approx 300g to reach OG 1.099. Real FG was 1.017

Last Updated and Sharing

357

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Brews

Public: Yup, Shared
Last Updated: 2021-05-18 12:25 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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