Sorghum Quad - Beer Recipe - Brewer's Friend

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Sorghum Quad

315 calories 28 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 2.6 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Fats Schindee
Calories: 315 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created: Friday July 30th 2021
1.095
1.018
10.1%
30.4
23.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb German - Pilsner5.75 lb Pilsner 38 1.6 63.9%
1.25 lb Weyermann - Munich Type I1.25 lb Munich Type I 38 6 13.9%
1 lb Molasses1 lb Molasses - (late boil kettle addition) 36 80 11.1%
4 oz German - CaraMunich III4 oz CaraMunich III 34 57 2.8%
4 oz The Swaen - Melany4 oz Melany 35 27 2.8%
4 oz Belgian - Special B4 oz Special B 34 115 2.8%
4 oz German - Wheat Malt4 oz Wheat Malt 37 2 2.8%
144 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 12.9 Boil 45 min 21.6 16.7%
1 oz styrian golding1 oz styrian golding Hops Pellet 2.9 Boil 15 min 8.75 55.6%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.8 Boil 0 min 27.8%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.40 g Gypsum Water Agt Mash 1 hr.
0.25 tsp Wyeast - Beer Nutrient Other Boil 10 min.
0.50 each Whirlfloc Fining Boil 5 min.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 279 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4 oz       Temp: 74 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
RO water
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
12 qt BIAB Infusion -- 148 °F 60 min
4 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3 12  
Mash volume with grains 3.64 14.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 3.08 g | 12.3 qt) 1.75 7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.83 g | 19.3 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 2.6 10.4  
Going into fermentor 2.6 10.4  
Total: 4.75 19
Equipment Profile Used: System Default
 
Notes

Molasses in recipe is actually Sorghum (database only has White Sorghum, but want to estimate the color contribution of the dark Sorghum, so molasses is closest).

Pitch on to yeast cake harvested from Trappist Single. Start fermentation at 66° for 2-3 days, then let free rise into the low 70s.

Can add some dried raisins, cherries, figs, or prunes in secondary, to accentuate more of that character, if you want.

Bottle condition to 3.5 vol CO2 in heavier Belgian bottles, and add more yeast at bottling.

Can also enter the beer in the alternative fermentables category, if the sorghum character is noticeable enough.

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  • Last Updated: 2021-10-05 19:36 UTC