Quadinette III - Beer Recipe - Brewer's Friend

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Quadinette III

316 calories 30.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 17.5 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 58% (brew house)
Calories: 316 calories (Per 330ml)
Carbs: 30.6 g (Per 330ml)
Created: Sunday March 14th 2021
1.102
1.023
10.4%
31.9
34.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg Dingemans - Belgian Pilsner Malt4.6 kg Belgian Pilsner Malt 37 1.6 62%
0.90 kg Munich - Light 10L0.9 kg Munich - Light 10L 33 10 12.1%
0.16 kg Belgian - Wheat0.16 kg Wheat 38 1.8 2.2%
0.30 kg Aromatic Malt0.3 kg Aromatic Malt 35 20 4%
0.30 kg Weyermann - Caramunich Type 30.3 kg Caramunich Type 3 34 57 4%
0.30 kg Belgian - Special B0.3 kg Special B 34 115 4%
0.16 kg German - Melanoidin0.16 kg Melanoidin 37 25 2.2%
0.30 kg Flaked Barley0.3 kg Flaked Barley 32 2.2 4%
0.40 kg Candi Syrup - Belgian Candi Syrup - D-1800.4 kg Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 5.4%
7.42 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Domestic Hallertau50 g Domestic Hallertau Hops Pellet 3.9 Boil 60 min 31.86 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Chalk Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
10 g Lactic acid Water Agt Mash 1 hr.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary --
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 315 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 107.9 g       Temp: 20 °C       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 4 6 13 32 287
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.1 L Temperature 67 °C 67 °C 60 min
5.2 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.1
Mash volume with grains 25.7
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 8.4 L) 4.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.5 L) 17.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 13
Going into fermentor 13
Total: 25.4  
Equipment Profile Used: System Default
 
Notes

2 liter starter
Increase fermentation temperature to 22 at 2/3 of fermentation
Add safale f2 as bottle conditioner yeast before bottling
Added DME approx 300g to reach OG 1.099. Real FG was 1.017

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  • Public: Yup, Shared
  • Last Updated: 2021-05-18 12:25 UTC