Brewer's Friend

Print

Quad doppelbock

269 calories 22.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 34.31 liters
Post Boil Size: 31.89 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 269 calories (Per 12oz)
Carbs: 22.3 g (Per 12oz)
Created: Monday January 17th 2022
1.082
1.013
9.1%
21.7
31.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Barke Munich Malt4 kg Barke Munich Malt 37 8 35.6%
4 kg Viking - Munich Light4 kg Munich Light 36 6 35.6%
1 kg German - CaraBohemian1 kg CaraBohemian 33 75 8.9%
1 kg Weyermann - Extra Pale Premium Pilsner Malt1 kg Extra Pale Premium Pilsner Malt 38 1.5 8.9%
550 g Candi Syrup - Belgian Candi Syrup - D-180550 g Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 4.9%
0.30 kg Castle Malting - Special B0.3 kg Special B 34 150 2.7%
400 g dan sukker - Dark muscovado sugar400 g Dark muscovado sugar - (late boil kettle addition) 38 60 3.6%
11.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Barth-Haas - Aramis25 g Aramis Hops Pellet 8.1 Boil 60 min 14.5 50%
25 g Barth-Haas - Aramis25 g Aramis Hops Pellet 8.1 Boil 15 min 7.2 50%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 g Sea salt Water Agt Mash 0 min.
7 g Sweet Orange Peel Flavor Boil 10 min.
7 g Bitter Orange Peel Flavor Boil 10 min.
3 g Nutmeg Spice Boil 10 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Stockholm south
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
25.75 L Strike 69 °C 67 °C 60 min
21.23 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 11 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 25.8
Mash volume with grains 32.5
Grain absorption losses -10.3
Remaining sparge water volume (equipment estimates 20.7 L) 19.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.3 L) 34.3
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 30 L) 31.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 31.9 L) 30
Total: 45.5  
Equipment Profile Used: System Default
 
Notes

Half of Munich from Weyerman and half from Warbro

Mash @66°C
Boil a portion of the mash to a thick syrup

Salt for maltiness: 6g CaCl2 + 3g NaCl

Split batch:

Last Updated and Sharing
 
396
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-01-17 11:15 UTC