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Belgian Dark Ale (Quad)

295 calories 21.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 30 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.4 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 99%
Calories: 295 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Monday September 8th 2025
1.090
1.011
10.3%
29.6
31.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 oz Weyermann - Pilsner40 oz Pilsner 36 1.5 65.6%
10 oz Weyermann - Munich Type I10 oz Munich Type I 38 6 16.4%
2 oz Aromatic Malt2 oz Aromatic Malt 35 20 3.3%
1 oz Dingemans - Special B1 oz Special B 33.1 125 1.6%
6 oz Candi Syrup - Belgian Candi Syrup - D-1806 oz Belgian Candi Syrup - D-180 32 180 9.8%
2 oz Cane Sugar2 oz Cane Sugar 46 0 3.3%
61 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7.20 g East Kent Goldings7.2 g East Kent Goldings Hops Pellet 5 Boil 30 min 16.16 47.4%
8 g Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 13.47 52.6%
15.20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.17 g Chalk Water Agt Mash 1 hr.
1.51 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.62 g Epsom Salt Water Agt Mash 1 hr.
0.28 g Gypsum Water Agt Mash 1 hr.
1.66 g Baking Soda Water Agt Mash 1 hr.
4.30 ml Lactic acid Water Agt Mash 10 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 29 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 75 120 65 412.959
Water is Malty 30 SRM
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.6 gal Infusion 155 °F 148 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 2.39 g | 9.6 qt) 2.02 8.1  
Mash volume with grains (equipment estimates 2.66 g | 10.6 qt) 2.29 9.1  
Grain absorption losses -0.41 -1.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 1.77 g | 7.1 qt) 1.4 5.6  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 2.02 8.1
Equipment Profile Used: System Default
 
Notes

Wyeast - Trappist High Gravity 3787
White Labs - Abbey Ale Yeast WLP530
Fermentis - Safbrew - Abbaye Yeast BE-256
White Labs - Monastary Ale Yeast WLP500
Wyeast - Belgian Abby Ale II 1762
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Fermentis - Safbrew - Specialty Ale Yeast T-58
Wyeast - Belgian Ale 1214
Mangrove Jack - Belgian Ale Yeast M41
Mangrove Jack - Belgian Tripel M31

Belgian Dark Strong Ale Westvleteren 12 Clone - Multiple Award Winner
CSI - CandiSyrup
Recipe Type
All Grain
Yeast
WLP 530
Yeast Starter
3.8L
Additional Yeast or Yeast Starter
Starter Seeded w/ 100 Billion Cells
Batch Size (Gallons)
5.5
Original Gravity
1.090
Final Gravity
1.012
Boiling Time (Minutes)
90
IBU
36
Color
33
Primary Fermentation (# of Days & Temp)
7
Secondary Fermentation (# of Days & Temp)
60
Tasting Notes
Plummy, mildly malty, finishing with a rich spice and hint of candi syrup
Grist/Fermentables
----------------------------------
8.00 lbs Pilsner (2 Row) Belgian (2.0 SRM)
7.00 lbs Pale Malt (2 Row) Belgian (3.0 SRM)
2.50 lbs D-180 Candi Syrup (180.0 SRM)
Mash Steps
---------------
Mash at 149.0 F 90 min
Fly or batch sparge 168.0 F
Boil Steps
---------------
Boil 90 minutes
Add hops and Servomyces (yeast nutrient) per schedule, (make sure to open the Servomyces cap).
Stir-in adjuncts at 10 minutes prior to flame-out, (alternatively, stir in adjuncts at flame-out)
Boil Ingredients
---------------------
1.00 oz Brewer's Gold [8.00 %] - Boil 60.0 min
1.00 oz Hallertau Mittelfrueh [5.00%] - Boil 30 minutes
1.00 oz Styrian Goldings [4.10 %] - Boil 15.0 min
1.00 Items Servomyces - Boil 5.0 mins
Yeast Ingredients
----------------------------------
320 Billion cells or 3200 ml stir-plate starter seeded with 1.0 vial Abbey Ale (White Labs #WLP530)
***Krausen yeast method to be added here
Clear wort boil-down notes (Optional Step):
-------------------
(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:

  1. Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
  2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
  3. Be careful NOT to burn the maltose syrup.
  4. The result will be approximately 24-26 ounces of syrup.
  5. Re-crash the syrup by adding wort from the ongoing main boil.
  6. Pour the dissolved liquid back in to the main boil.
    Fermentation Pitch Notes:
    ---------------------
    Chill wort to 63-64F
    Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
    Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
    Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.
    Fermentation Process Notes
    ---------------------
    1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F)
    1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
    1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)

    Final Aged Ale
    ---------------------
    In the end you should have a mohagany dark ale that is fragrant, malty, plummy, with a pillowy tan head and considerable Belgian lace. Like the pic below:
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  • Last Updated: 2026-05-09 00:43 UTC