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Belgian Quad (20L)

271 calories 15.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 271 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Thursday March 11th 2021
1.090
1.004
11.3%
37.8
19.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Simpsons - Finest Pale Ale Maris Otter4 kg Finest Pale Ale Maris Otter 37 2.6 50%
1 kg Simpsons - Vienna1 kg Vienna 36 3.5 12.5%
0.35 kg Belgian - Special B0.35 kg Special B 34 115 4.4%
1.50 kg Brown Sugar1.5 kg Brown Sugar - (late boil kettle addition) 45 15 18.8%
0.10 kg American - Caramel / Crystal 75L0.1 kg Caramel / Crystal 75L 33 75 1.3%
0.35 kg Simpsons - Wheat Malt0.35 kg Wheat Malt 36.576 2.8 4.4%
0.10 kg American - Caramel / Crystal 150L0.1 kg Caramel / Crystal 150L 33 150 1.3%
0.25 kg German - Melanoidin0.25 kg Melanoidin 37 25 3.1%
0.20 kg Bestmalz - BEST Biscuit0.2 kg BEST Biscuit 35 20 2.5%
0.15 kg United Kingdom - Amber0.15 kg Amber 32 27 1.9%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Yakima Valley Hops - Magnum20 g Magnum Hops Pellet 14.5 First Wort 60 min 34.27 44.4%
25 g Yakima Valley Hops - Hallertau (Mittelfruh)25 g Hallertau (Mittelfruh) Hops Pellet 3.6 Boil 10 min 3.51 55.6%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
2 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Infusion 66 °C 63 °C 120 min
1.5 L Sparge 75 °C 75 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.4 L) 33.4
Mash volume with grains (equipment estimates 38.7 L) 37.7
Grain absorption losses -6.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 26
Volume increase from sugar/extract (late additions) 0.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22 L) 23
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 23 L) 22
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

4/11/2021: OG: 23.2B (1.090) , higher amount of yield than I was originally planning thus the lower OG, overall a good brew day
4/16: 10B, 1.004, 11.93%, will let sit for another week for floculation
4/22: Kegged, burst carbed @ 2.5 Bar for ~24 hours, serving at ~0.8 Bar. Ended up with ~22L, 20.5L in a keg, and 1.5 in a bottle which I will bottle condition with some brown sugar and leave to sit for a while.
4/23: Tasting notes: Nice fruity notes on the front, a bit of alcoholic heat in the middle, with a long aftertaste of dark fruit and smokiness (from the brown sugar maybe?). All in all, a resounding success!

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  • Last Updated: 2021-05-30 06:11 UTC