Belgian Quad

277 calories 19.8 g
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Grainfather Youtube Vid
Calories: 277 calories (Per )
Carbs: 19.8 g (Per )
Created Tuesday May 1st 2018
1.091
1.010
11.5%
41.2
30.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.71 kg Belgian - Pale Ale2.71 kg Pale Ale 38 3.4 47.1%
1.34 kg Belgian - Pilsner1.34 kg Pilsner 37 1.6 23.3%
0.30 kg Belgian - CaraMunich0.3 kg CaraMunich 33 50 5.2%
0.15 kg Belgian - Biscuit0.15 kg Biscuit 35 23 2.6%
0.10 kg Belgian - Aromatic0.1 kg Aromatic 33 38 1.7%
0.08 kg Belgian - Special B0.08 kg Special B 34 115 1.4%
0.06 kg German - Carafa II0.06 kg Carafa II 32 425 1%
0.68 kg Candi Syrup - Belgian Candi Syrup - Dark (80L)0.68 kg Belgian Candi Syrup - Dark (80L) - (late boil kettle addition) 32 80 11.8%
0.33 kg Candi Syrup - Belgian Candi Syrup - Dark (80L)0.33 kg Belgian Candi Syrup - Dark (80L) - (late boil kettle addition) 32 80 5.7%
5.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Northern Brewer23 g Northern Brewer Hops Pellet 8 Boil 60 min 34.49 56.1%
18 g Saaz18 g Saaz Hops Pellet 4 Boil 15 min 6.7 43.9%
41 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.9 L Mash Step 1 Temperature -- 62 °C 30 min
Mash step 2 Temperature -- 67 °C 30 min
Mash step 3 Temperature -- 70 °C 20 min
Mash out Temperature -- 75 °C 10 min
13.3 L Sparge -- 75 °C 60 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
10 g grains of paradise Spice Boil 10 min.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

FERMENTATION STEPS

Pitch @ 20 deg c / 68 deg f and hold for 7 days - allow the temperature to raise if the yeast wishes to.
Raise 1 deg c each day/ 34 deg f from day 8 until you reach 27 deg c / 80 deg f.
Leave in primary vessel for a minimum of 14 days, 21 days being optimal.
Once FG is reached then transfer to a secondary carboy and condition for at least eight months before bottling. A years worth of conditioning in bulk will be optimal before bottling.

View Count: 480
Brew Count: 0
Last Updated: 2018-05-03 05:45 UTC

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