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Barrel Aged Belgian Quad

353 calories 27.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 10.42 gallons
Post Boil Size: 7.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.107 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brandon Pflipsen
Calories: 353 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Wednesday October 4th 2023
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OG: 1.110 FG: 1.016 ABV: 12.3% IBU: 32

1.107
1.015
13.3%
33.8
21.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Bestmalz - BEST Pilsen20 lb BEST Pilsen 37 1.9 80.4%
1 lb Briess - Caramel Malt - 60L1 lb Caramel Malt - 60L 35.4 60 4%
12 oz Briess - Aromatic Munich Malt 20L12 oz Aromatic Munich Malt 20L 35.4 20 3%
10 oz Briess - Victory Malt10 oz Victory Malt 34.5 28 2.5%
8 oz Bestmalz - BEST Special X8 oz BEST Special X 34.5 132.5 2%
2 lb Candi Syrup - Belgian Candi Syrup - D-452 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 8%
24.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 11.4 Boil 40 min 26.34 40%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 3.4 Boil 20 min 5.42 40%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4.2 Boil 10 min 2 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.76 g Gypsum Water Agt Mash 1 hr.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.65 g Epsom Salt Water Agt Mash 1 hr.
0.04 g Canning Salt Water Agt Mash 1 hr.
3.17 g Baking Soda Water Agt Mash 1 hr.
0.65 g Gypsum Water Agt Sparge 15 min.
1.11 g Calcium Chloride (anhydrous) Water Agt Sparge 15 min.
0.61 g Epsom Salt Water Agt Sparge 15 min.
0.02 g Canning Salt Water Agt Sparge 15 min.
1 tsp Yeast Nutrient Other Boil 10 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
0.34 g Chalk Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
2 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 287 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Brown Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 27 60 50 85
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.58 gal Strike 163 °F 152 °F 60 min
3.17 gal Batch Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.58 34.3  
Mash volume with grains 10.41 41.6  
Grain absorption losses -2.86 -11.4  
Remaining sparge water volume (equipment estimates 3.45 g | 13.8 qt) 4.95 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.92 g | 35.7 qt) 10.42 41.7  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 6 g | 24 qt) 7.5 30  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.5 g | 30 qt) 6 24  
Total: 13.53 54.1
Equipment Profile Used: System Default
"Barrel Aged Belgian Quad" Belgian Dark Strong Ale beer recipe by Brandon Pflipsen. All Grain, ABV 13.32%, IBU 33.76, SRM 21.17, Fermentables: (BEST Pilsen, Caramel Malt - 60L, Aromatic Munich Malt 20L, Victory Malt, BEST Special X, Belgian Candi Syrup - D-45) Hops: (Northern Brewer, Styrian Goldings, Hallertau Hersbrucker) Other: (Gypsum, Calcium Chloride (anhydrous), Epsom Salt, Canning Salt, Baking Soda, Yeast Nutrient, Whirlfloc, Chalk)
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  • Last Updated: 2023-10-26 03:17 UTC