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Quadenfreude/#quadgoals/The Quad of Iron

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.98 gallons
Post Boil Size: 7.11 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Craw/Josh modified from Michael Tonsmeire
Hop Utilization: 99%
Calories: 357 calories (Per 12oz)
Carbs: 29.1 g (Per 12oz)

Created: Wednesday August 30th 2017

Original Gravity:

1.108

Final Gravity:

1.017

ABV (standard):

12.0%

IBU (tinseth):

29.8

SRM (morey):

21.6

Mash pH

5.4

Cost $

n/a

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Brew Log History

Target 64°F
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15.90 lb	Belgian - Pilsner15.9 lb Pilsner	37	1.6	72.3%
1 lb	Belgian - CaraMunich1 lb CaraMunich	33	50	4.5%
1 lb	Belgian - Special B1 lb Special B	34	115	4.5%
1 lb	Candi Syrup - Belgian Candi Syrup - Simplicity1 lb Belgian Candi Syrup - Simplicity	32	1	4.5%
3 lb	Brown Sugar3 lb Brown Sugar	45	15	13.6%
0.10 lb	German - Carafa I0.1 lb Carafa I	32	340	0.5%
22 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
3 oz	Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops		Pellet	4	Boil	60 min	29.79	100%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Hallertau Hersbrucker (Pellet)		29.79	100%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.26 gal		Strike	68 °F	68 °F	60 min
	Dough In	Temperature	--	68 °F	2 min
	Slowly raise	Infusion	68 °F	148 °F	75 min
	hold here	Temperature	150 °F	148 °F	60 min
3.87 gal		Fly Sparge	170 °F	170 °F	10 min
Starting Mash Thickness: 1.6 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Whirlfloc	Fining	Boil	15 min.
2 each	Cinnamon Sticks	Spice	Primary	7 days
2 oz	Yeast Nutrient	Other	Boil	15 min.
0.50 tsp	Lactic acid	Water Agt	Mash	0 min.
2 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 tsp	Gypsum	Water Agt	Mash	1 hr.

Yeast

Wyeast - Trappist High Gravity 3787

Amount:	2 Liters	Cost:
Attenuation (avg):	76%	Flocculation:	Med-High
Optimum Temp:	64 - 78 °F	Starter:	Yes
Fermentation Temp:	64 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 1062 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 13.21 psi Temp: 44 °F CO₂ Level: 2.4 Volumes

Target Water Profile

Düsseldorf (Altbier)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265

Mash Chemistry and Brewing Water Calculator

Notes

BREWED NOV 2017 AND EXTREMELY GOOD TASTED FEBRUARY 2018!!!
Modified for 5 gal. From the Easter Quad recipe by Michael Tonsmeire in AHA.
Make a 1.5 L yeast starter with White Labs WLP530 Abbey Ale or Wyeast Trappist High Gravity 3787 using a stir plate.
Saccharification Rest: 60 minutes at 152°F (67°C).

Batch sparged with 180°F (82°C). Collect 9 gallons of 1.092 runnings including 1 lbs of table sugar added to the boil, plus 1 gallon of final runnings (boiled separately on the stove).

Chill to 63°F (17°C), 60 seconds of oxygen. Pitch the starter. Leave at 63°F (17°C) to ferment. Warm to 70°F (21°C) after 3 days.
Add Cinnamon Sticks after Primary Fermentation

When fermentation is complete, package as desired aiming for 2.4 vol of CO2.

Dough-in cold at approx. 70 F with 24 qt H20
Slowly raise temp to 148 F and rest 75 minutes
Mashout 170 F for 10 minutes
No sparge NO SPARGE

Last Updated and Sharing

1,169

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Public: Yup, Shared
Last Updated: 2021-04-07 20:21 UTC

System Default

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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Quadenfreude/#quadgoals/The Quad of Iron

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