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Sas-Quad

331 calories 28.7 g 16 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 22.63 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andy Plogsted
Calories: 331 calories (Per 16oz)
Carbs: 28.7 g (Per 16oz)
Created: Friday July 17th 2026
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Belgian Dark Strong Ale - Quad

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OG: 1.090 FG: 1.012 ABV: 10.3% IBU: 25

1.100
1.018
10.9%
22.6
20.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Montana Craft Malt - 2-row55 lb 2-row 37 2.4 70.5%
21 lb Briess - Aromatic Munich Malt 20L21 lb Aromatic Munich Malt 20L 35.4 20 26.9%
2 lb Candi Syrup - Belgian Candi Syrup - D-1802 lb Belgian Candi Syrup - D-180 32 180 2.6%
78 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Willamette5 oz Willamette Hops Pellet 4.5 Boil 60 min 15.09 50%
5 oz Tettnanger5 oz Tettnanger Hops Pellet 4.5 Boil 15 min 7.49 50%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Yeast Nutrient Water Agt Boil 15 min.
1 tbsp Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
4 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 1800 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Harrison, Ohio, USA 2023
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 21.88 gal (87.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 9.88 gal (39.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 44.08 gal (176.32 qt). Suggest reducing strike water volume to 5.92 gal (23.68 qt) and adding 32.08 gal (128.32 qt) sparge/top-off. 38 152  
WARNING: Based on your provided mash thickness (2 qt/lb), your strike volume will exceeds the total water needed for the recipe (32.2 g). Reduce mash thickness to 1.68 qt/lb or increase pre-boil volume to 28.43 g.    
Strike water volume at mash thickness of 2 qt/lb 38 152  
Mash volume with grains 44.08 176.3  
Grain absorption losses -9.5 -38  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 21.88 g | 87.5 qt) 22.63 90.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.38 -1.5  
Post boil Volume 20 80  
Going into fermentor 20 80  
Total: 32.2 128.8
Equipment Profile Used: System Default
 
Notes

Gypsum (Calcium sulfate): 6.45g

Calcium Chloride: 9.7g

Lactic Acid: 29 mL

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  • Last Updated: 2026-08-06 12:33 UTC