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Spiced Quadrupel

Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30.26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Suk Min Ahn
Calories: 256 calories (Per 330ml)
Carbs: 20.3 g (Per 330ml)

Created: Wednesday December 26th 2018

Original Gravity:

1.084

Final Gravity:

1.012

ABV (standard):

9.4%

IBU (tinseth):

26.3

SRM (morey):

22.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.40 kg	Dingemans - Pale Ale 5.4 kg Pale Ale	37.72	3.9	66%
0.45 kg	Weyermann - Caramunich Type 20.454 kg Caramunich Type 2	34	45	5.5%
0.45 kg	Dingemans - Aromatic Malt0.454 kg Aromatic Malt	36.3	19	5.5%
0.45 kg	Weyermann - Pale Wheat0.454 kg Pale Wheat	36	2	5.5%
0.06 kg	Weyermann - Carafa II0.057 kg Carafa II - (late mash tun addition)	31.5	415	0.7%
0.45 kg	Candi Syrup - Belgian Candi Syrup - Simplicity - (late boil kettle addition)	32	1	5.5%
0.45 kg	Candi Syrup - Belgian Candi Syrup - D-450.454 kg Belgian Candi Syrup - D-45 - (late boil kettle addition)	32	45	5.5%
0.45 kg	Candi Syrup - Belgian Candi Syrup - D-900.454 kg Belgian Candi Syrup - D-90 - (late boil kettle addition)	32	90	5.5%
8.18 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
17 g	magnum17 g magnum Hops	Pellet	11.5	Boil	60 min	22.86	32.7%
7 g	Hallertau Tradition (Germany)7 g Hallertau Tradition (Germany) Hops	Pellet	5	Boil	15 min	2.03	13.5%
14 g	Saaz14 g Saaz Hops	Pellet	3.5	Boil	5 min	1.14	26.9%
14 g	Saaz14 g Saaz Hops	Pellet	3.5	Boil	1 min	0.25	26.9%
52 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
17 g	magnum (Pellet) 17 g magnum (Pellet) Hops	22.86	32.7%
7 g	Hallertau Tradition (Germany) (Pellet)	2.03	13.5%
28 g	Saaz (Pellet) 28 g Saaz (Pellet) Hops	1.39	53.8%
52 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20 L	Infusion	55 °C	55 °C	15 min
	Infusion	62 °C	62 °C	45 min
	Infusion	70 °C	70 °C	30 min
	Infusion	76 °C	76 °C	15 min
	Infusion	78 °C	78 °C	5 min
15 L	Sparge	78 °C	78 °C	20 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	2 hr.
1 each	Whirlfloc	Water Agt	Boil	10 min.
0.50 tsp	Yeast Nutrient	Other	Boil	5 min.
2.81 g	Cinnamon stick	Spice	Boil	10 min.
1 each	Star Anise	Spice	Boil	10 min.
10 each	Clove	Spice	Boil	10 min.
1.06 g	Nutmeg	Spice	Boil	10 min.
2 g	Bergamot Orange Peel	Flavor	Boil	10 min.
4 g	Licorice Root	Spice	Boil	10 min.
4 g	Paradise Seed	Spice	Boil	10 min.

Yeast

Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST

Amount:	2 Each	Cost:
Attenuation (avg):	88%	Flocculation:	Medium
Optimum Temp:	17 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 156 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

610

Views

Brews

Public: Yup, Shared
Last Updated: 2023-03-16 02:00 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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