XBEER TRAPPIST QUADRUPPEL

334 calories
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Source: XBEER CERVEJARIA
Calories: 334 calories (Per 355mL)
Share:
1.101
1.017
10.93%
28.72
22.42
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9.8 kg German - Pilsner9.8 kg Pilsner 38 1.6 62.1%
1.95 kg German - Dark Munich1.95 kg Dark Munich 36 10 12.3%
0.33 kg German - Wheat Malt0.33 kg Wheat Malt 37 2 2.1%
0.64 kg Belgian - Aromatic0.64 kg Aromatic 33 38 4.1%
0.6 kg German - CaraMunich III0.6 kg CaraMunich III 34 57 3.8%
0.64 kg Belgian - Special B0.64 kg Special B 34 115 4.1%
0.33 kg German - Melanoidin0.33 kg Melanoidin 37 25 2.1%
0.7 kg Cane Sugar0.7 kg Cane Sugar 46 0 4.4%
0.8 kg Belgian Candi Sugar - Amber/Brown (60L)0.8 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 5.1%
15.79 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
30 g Brewer's Gold30 g Brewer's Gold Hops Pellet 10.6 Boil 60 min 17.32
45 g Hallertau Mittelfruh45 g Hallertau Mittelfruh Hops Pellet 3.9 Boil 30 min 7.35
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 3 Boil 15 min 4.05
 
Mash Guidelines
Amount Description Type Temp Time
46 LInfusion55 °C15 min
46 LInfusion65 °C70 min
46 LInfusion75 °C10 min
Starting Mash Thickness: 4.2 L/kg
 
Yeast
Amount:
1
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1079 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
FG PRETENDIDA 1013!
RAISE 18 DEGREES TO 22 ALONG THE WEEK
Mash Chemistry and Brewing Water Calculator
 
Notes
W12 - GUIDE NOTES
fermentaçao: 3 dias 17 graus - subir 1 grau por dia e manter a 22 graus no terço final de fermentaçao!

Fervura de 90 minutos com lúpulos, adjuntos e nutrientes como cronometrado. Resfriar para 17°C . Oxigenar lentamente através de 0,05 micron de difusão por 90-120 segundos ( cerca 9-10 ppm O2). Rampa primário para 25°C para 6-7 dias. A 1.013 tranfegar para o secundário e travar a 12-15°C . Mantenha por 3-4 dias ou até FG for atingido . Despejar levedura novamente e abaixar para 7°C e mantenha durante 8 semanas. Garrafa usando pesada garrafas belgas ou garrafas de champanhe. Priming com 33g / gal Simplicidade Xarope Candi e repitch ½ xícara krausen fresca ou um 500ml agitar- placa WLP 530. Let carb garrafa durante 14 dias a 24°C . Porão por 12 meses.
View Count: 2279
Brew Count: 0
Last Updated: 2017-06-22 20:45 UTC

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