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Quadrupel

262 calories 25.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19.375 liters
Post Boil Size: 16.2 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 69.5% (brew house)
Source: Walter Cordemans
Hop Utilization: 99%
Calories: 262 calories (Per 330ml)
Carbs: 25.4 g (Per 330ml)
Created: Saturday February 8th 2025
1.085
1.019
8.6%
19.3
22.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
100 g Rice Hulls100 g Rice Hulls 0 1.9%
3.50 kg Viking - Viking - Pilsner3.5 kg Viking - Pilsner 37.5 3.92 66%
0.90 kg BE - Kristalsuiker0.9 kg BE - Kristalsuiker 46 1.17 17%
400 g Dingemans - Dingemans - Aroma 150 MD400 g Dingemans - Aroma 150 MD 35 57 7.5%
200 g Viking - Viking - Caramel 150200 g Viking - Caramel 150 35 76.2 3.8%
200 g Castle Malting - Castle Malting - Special B200 g Castle Malting - Special B 34 150 3.8%
5,300 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Perle5 g Perle Hops Pellet 9.3 First Wort 60 min 7.11 14.3%
5 g Goldings5 g Goldings Hops Pellet 8.3 Boil 21 min 3.61 14.3%
5 g Saaz, Czech5 g Saaz, Czech Hops Pellet 4.5 Boil 21 min 1.96 14.3%
5 g Goldings5 g Goldings Hops Pellet 8.3 Boil 14 min 2.72 14.3%
5 g Saaz, Czech5 g Saaz, Czech Hops Pellet 4.5 Boil 14 min 1.48 14.3%
5 g Goldings5 g Goldings Hops Pellet 8.3 Boil 7 min 1.55 14.3%
5 g Saaz, Czech5 g Saaz, Czech Hops Pellet 4.5 Boil 7 min 0.84 14.3%
35 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 ml Phosphoric acid Water Agt Mash 0 min.
3 ml Phosphoric Acid Water Agt Sparge 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 120 g       Temp: 20 °C       CO2 Level: 1.4 Volumes
 
Target Water Profile
Chimay
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
16.7 L Mash In Infusion -- 52 °C 10 min
Mash Step 3 Temperature -- 63 °C 30 min
Mash Step 4 Temperature -- 69 °C 30 min
Mash Step 5 Temperature -- 72 °C 40 min
Mash Out Temperature -- 78 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.2
Mash volume with grains 16.1
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 12.4 L) 10.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 20.9 L) 19.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 15 L) 16.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 16.2 L) 15
Total: 24.1  
Equipment Profile Used: System Default
"Quadrupel" Belgian Dark Strong Ale beer recipe by Walter Cordemans. All Grain, ABV 8.55%, IBU 19.26, SRM 22.06, Fermentables: (Rice Hulls, Viking - Pilsner, BE - Kristalsuiker, Dingemans - Aroma 150 MD, Viking - Caramel 150, Castle Malting - Special B) Hops: (Perle, Goldings, Saaz, Czech) Other: (Phosphoric acid, Phosphoric Acid)
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  • Last Updated: 2025-02-08 10:03 UTC