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Racha - Belgian Quad - Dai Kide

249 calories 17.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 24.83 liters
Post Boil Size: 18.83 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dai Kide
Rating:
5.00 (1 Review)

Calories: 249 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created: Thursday January 21st 2021
1.082
1.009
9.6%
29.7
20.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Viking - Pilsner Malt3.6 kg Pilsner Malt 37 1.9 63.7%
0.90 kg Belgian Candi Sugar - Clear/Blond (0L)0.9 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 15.9%
0.20 kg Belgian - Aromatic0.2 kg Aromatic 33 38 3.5%
0.20 kg Belgian - Biscuit0.2 kg Biscuit 35 23 3.5%
0.20 kg American - Caramel / Crystal 90L0.2 kg Caramel / Crystal 90L 33 90 3.5%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 25 3.5%
0.15 kg Weyermann - Chocolate Rye0.15 kg Chocolate Rye 29.9 240 2.7%
0.15 kg German - Abbey Malt0.15 kg Abbey Malt 33 17 2.7%
0.05 kg Simpsons - Imperial Malt0.05 kg Imperial Malt 34.5 15.6 0.9%
5.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Yakima Valley Hops - Perle25 g Perle Hops Pellet 5.7 Boil at 100 °C 40 min 21.01 50%
25 g Yakima Valley Hops - Perle25 g Perle Hops Pellet 5.7 Boil at 100 °C 10 min 8.68 50%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 40 min.
1 each Campden Tablet Water Agt Mash 40 min.
1 g Gypsum Water Agt Mash 40 min.
1.50 ml Lactic acid Water Agt Mash 40 min.
1.50 g Table Salt Water Agt Mash 40 min.
1 each Protofloc Water Agt Boil 15 min.
10 g Yeast Nutrient Other Boil 15 min.
5 g Coriander Seed Spice Secondary 10 days
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 135.5 g       Temp: 26 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
76.1 6 39.8 80.3 48 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Single infusion Mash Infusion 67 °C 67 °C 40 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 28.8 L) 30.5
Mash volume with grains (equipment estimates 32 L) 33.6
Grain absorption losses -4.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.2 L) 24.8
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 15 L) 18.8
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 18.8 L) 15
Total: 30.5  
Equipment Profile Used: System Default
 
Notes

Don't add candi sugar until flame out to prevent scorching. Use a hop spider to help dissolve this.

Beer came out exactly as the numbers given here. Probably due to me giving the mash a lot of attention.

Notes are - Plum, fig and raisin. Big toasty malt aromas. All of which translates into the flavour with a little mild spicy note from the coriander and Perle hops. I am really happy with this and will brew it again.

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  • Last Updated: 2021-10-01 12:17 UTC