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Birthday Belgian Quad

290 calories 24.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.63 gallons
Post Boil Size: 5.38 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 290 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Friday November 27th 2020
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OG: 1.090 FG: 1.013 ABV: 10.1% IBU: 30

1.088
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9.5%
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30.7
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 67.6%
2 lb Belgian - CaraMunich2 lb CaraMunich 33 50 11.3%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 5.6%
0.50 lb Cane Sugar0.5 lb Cane Sugar - (late boil kettle addition) 46 0 2.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 5.6%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 1.4%
0.50 lb Turbinado0.5 lb Turbinado - (late boil kettle addition) 44 10 2.8%
17.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 2.7 Boil at 202 °F 90 min 11.07 57.1%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 2.7 Boil at 202 °F 15 min 2.57 28.6%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 11.4 Boil 90 min 11.68 14.3%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden Tablets Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 154 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.3 oz       Temp: 68 °F       CO2 Level: 2 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.45 gal Strike 161 °F 149 °F 75 min
3.75 gal Batch Sparge 170 °F -- --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 45 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.45 25.8  
Mash volume with grains (equipment estimates 7.51 g | 30.1 qt) 7.63 30.5  
Grain absorption losses -1.84 -7.4  
Remaining sparge water volume (equipment estimates 3.15 g | 12.6 qt) 3.27 13.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.51 g | 30 qt) 7.63 30.5  
Volume increase from sugar/extract (late additions) 0.25 1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.38 21.5  
Top off amount 0.12 0.5  
Going into fermentor 5.5 22  
Total: 9.72 38.9
Equipment Profile Used: System Default
 
Notes

Mash yielded 5.15 gal. Sparged remainder for 8 gal.

90 minute mash at 149.

Added sugars at 5 minutes

Boil volume 8 gal

Boil gravity 1.052

Used local yeast called Belgian Dwarf from Propogate Lab. Whole pack was 200 B.

Final Gravity = 1.086

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  • Last Updated: 2020-11-28 23:58 UTC