BELGIAN STRONG (QUAD) - Beer Recipe - Brewer's Friend

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BELGIAN STRONG (QUAD)

281 calories 25.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.91 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 281 calories (Per 12oz)
Carbs: 25.8 g (Per 12oz)
Created: Sunday February 18th 2024
1.085
1.017
8.9%
29.4
21.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32 lb Dingemans - Belgian Pilsner Malt32 lb Belgian Pilsner Malt 37 1.6 87.7%
3 lb Candi Syrup - Belgian Candi Syrup - D-1803 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 8.2%
1.50 lb German - Acidulated Malt1.5 lb Acidulated Malt 27 3.4 4.1%
36.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.8 Boil at 212 °F 60 min 22.26 44.4%
2.50 oz Styrian Goldings2.5 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 7.11 55.6%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc tablet Water Agt Boil 10 min.
1 each Campden Tablet Water Agt Mash 1 hr.
6.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.50 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 35 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
BALANCED
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 136
Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70 (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.).
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.69 gal BIAB Infusion 136 °F 131 °F 10 min
BIAB Infusion 131 °F 149 °F 90 min
BIAB Infusion 149 °F 155 °F 30 min
155 °F 166 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.42 gal (57.68 qt). Suggest reducing initial water volume to 11.74 gal (46.95 qt) and adding 2.42 gal (9.68 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 22.03 gal (88.11 qt). Suggest reducing initial strike volume to 9.32 gal (37.28 qt) and adding 10.03 gal (40.11 qt) sparge/top-off. 19.35 77.4  
Strike water volume (equipment estimates 18.59 g | 74.4 qt) 19.35 77.4  
Mash volume with grains (equipment estimates 21.27 g | 85.1 qt) 22.03 88.1  
Grain absorption losses -4.19 -16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.16 g | 56.6 qt) 14.91 59.6  
Volume increase from sugar/extract (late additions) 0.26 1.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 12 48  
Volume into fermentor 12 48  
Total: 19.35 77.4
Equipment Profile Used: System Default
"BELGIAN STRONG (QUAD)" Belgian Dark Strong Ale beer recipe by Brans_2. BIAB, ABV 8.92%, IBU 29.37, SRM 21.74, Fermentables: (Belgian Pilsner Malt, Belgian Candi Syrup - D-180, Acidulated Malt) Hops: (Northern Brewer, Styrian Goldings) Other: (Whirlfloc tablet, Campden Tablet, Calcium Chloride (dihydrate), Epsom Salt, Gypsum)
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  • Last Updated: 2024-02-18 16:44 UTC