Fall Spice Belgian Quad - Beer Recipe - Brewer's Friend

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Fall Spice Belgian Quad

312 calories 24.2 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.25 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 68% (brew house)
Source: https://www.brewersfriend.com/homebrew/recipe/view/244714/dan-s-belgian-quad
Calories: 312 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Saturday October 5th 2024
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OG: 1.098 FG: 1.013 ABV: 11.2% IBU: 36

1.095
1.013
10.7%
38.5
18.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26 lb US - Pale 2-Row26 lb Pale 2-Row 37 1.8 65%
4 lb American - Wheat4 lb Wheat 38 1.8 10%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 2.5%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 2.5%
2 lb Cane Sugar2 lb Cane Sugar 46 0 5%
4 lb Brown Sugar4 lb Brown Sugar 45 15 10%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 2.5%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 32 180 2.5%
40 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 15 Boil 60 min 36.3 66.7%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 1.74 16.7%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 0.45 16.7%
3 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Cinnamon stick Spice Boil 5 min.
1 oz Ginger Spice Boil 5 min.
8 each Whole Cloves Water Agt Boil 5 min.
10 each Allspice Spice Boil 5 min.
1 oz Sweet Orange Peel Flavor Boil 5 min.
1 each Cinnamon stick Spice Primary 0 min.
1 oz Ginger Spice Primary 0 min.
10 each Whole Cloves Spice Primary 0 min.
10 each Allspice Spice Primary 0 min.
0.50 tsp Nutmeg Spice Primary 0 min.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
2 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1287 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 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
60 qt Temperature -- 149 °F 60 min
10.4 gal Strike 165 °F 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.36 gal (57.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.36 gal (9.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.96 gal (51.84 qt). Suggest reducing strike water volume to 9.44 gal (37.76 qt) and adding 0.96 gal (3.84 qt) sparge/top-off. 10.4 41.6  
Strike water volume at mash thickness of 1.3 qt/lb 10.4 41.6  
Mash volume with grains 12.96 51.8  
Grain absorption losses -4 -16  
Remaining sparge water volume (equipment estimates 7.59 g | 30.4 qt) 7.48 29.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.62 2.5  
Pre boil volume (equipment estimates 14.36 g | 57.5 qt) 14.25 57  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.88 71.5
Equipment Profile Used: System Default
 
Notes

The source for the grain and hop bill comes from Dan's Belgian Quad as noted above. However, there are several deviations both from the standard Belgian styles and the baseline recipe, including the use of cane sugar over dextrose and darker candi sugar as adjuncts. The biggest modifications, however, come from the use of Lutra yeast and the warming spices. Lutra was used for rapid take-off to reduce infection risk from primary spices.

Grains were mashed at 150 for 2.25 hours, dropping to 142 over that period by cold water additions and removal of mash tun lids.

Adjuncts (brown sugar, cane sugar, candi syrup) were added at the start of boil after protein break. Hop additions are noted in recipe, immersion chiller added at 15 minutes, boil spice additions added at 5 minutes. Immersion chilled to just under 100 degrees.

Yeast was pitched at 96 degrees F and fermented in a controlled temperature room at 85 degrees for six days, then reduced to 72 degrees F for 2 days. Actual OG was 1.094, and actual FG was 1.008. 11.3%ABV.

The beer was fermented in two separate 8 gallon Anvil stainless steel fermenters, each receiving one packet of Lutra pitched dry. A cheesecloth sachet was fashioned to contain half each of the primary spices noted in the recipe. Total time in primary was 8 days, FG holding firm at 1.008 for two days prior to packaging.

5 gallons were kegged (2x2.5 gallons) and force carbonated, 5 gallons are barrel-aging in a medium toast/medium char American white oak Bad Motivator whiskey barrel. After a few weeks, the barrel-aged beer will be bottle conditioned with Lallemand CBC-1.

The kegged beer is absolutely incredible. Wildly complex and the flavors evolve over the course of several sips. Excited to try the barrel-aged in a month or two.

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  • Last Updated: 2024-10-05 17:54 UTC