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Northy 12 Belgian Quad

Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 4.94 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.103 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Northern Brewer
Calories: 321 calories (Per 12oz)
Carbs: 28.3 g (Per 12oz)

Created: Wednesday October 27th 2021

Original Gravity:

1.097

Final Gravity:

1.018

ABV (standard):

10.4%

IBU (tinseth):

44.4

SRM (morey):

29.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Belgian - Pilsner9 lb Pilsner	37	1.6	48.3%
7 lb	BE - Pale Ale7 lb Pale Ale	38	3.4	37.6%
2 lb	Candi Syrup - Belgian Candi Syrup - D-1802 lb Belgian Candi Syrup - D-180 - (late boil kettle addition)	32	180	10.7%
10 oz	Briess - DME Golden Light10 oz DME Golden Light - (late boil kettle addition)	44.6	4	3.4%
18.62 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Brewer's Gold1 oz Brewer's Gold Hops	Pellet	8.9	Boil	60 min	28.28	33.3%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	2.9	Boil	30 min	7.08	33.3%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	5.7	Boil	15 min	8.99	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Brewer's Gold (Pellet)	28.28	33.3%
1 oz	Hallertau Mittelfruh (Pellet)	7.08	33.3%
1 oz	Styrian Goldings (Pellet)	8.99	33.3%
3 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.3 gal	Strike	162 °F	149 °F	60 min
7.5 gal	Fly Sparge	168 °F	168 °F	10 min
Starting Mash Thickness: 1.33 qt/lb Starting Grain Temp: 65 °F

Yeast

Wyeast - Trappist High Gravity 3787

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Med-High
Optimum Temp:	64 - 78 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 344 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 18.27 psi Temp: 33 °F CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	11	0	0	0	91
Used all RO Water w/addition of 2 tsp GYPSUM per 5 gal Mash and Fly Sparge Mash Ph before mash in 6.4 162.0 deg F Mash Ph after Mash In 5.4 150.4 deg F Mash In Water 5.32 gal - OK Fly Sparge 8.0 gal- used 7.0 gal - use 6.0 gal next time 7.0 gal @ Pre-Boil 5.25 gal @ Post Boil
Mash Chemistry and Brewing Water Calculator

Notes

Used Imperial Belgian Ale (Triple Double) B48 Yeast
Made starter... Had starter volcano a bit. Next time us TWO PKS for yeast.
Set up w/blow off tube! Yeast vary active! Huge Krasen!!!!
Using warner to control temp to 70 deg F

Re-Fract #'s FG: 1.018
1.089 Measured FG:
1.083
1.041
1.027 @ 7 gal mark
1.063 mixed

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2022-12-12 18:09 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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