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XBEER TRAPPIST QUADRUPPEL

334 calories
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Source: XBEER CERVEJARIA
Calories: 334 calories (Per 355mL)
Share: <EMBED>
1.101
1.017
10.93%
28.72
22.42
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9.8 kg German - Pilsner9.8 kg Pilsner 38 1.6 62.1%
1.95 kg German - Dark Munich1.95 kg Dark Munich 36 10 12.3%
0.33 kg German - Wheat Malt0.33 kg Wheat Malt 37 2 2.1%
0.64 kg Belgian - Aromatic0.64 kg Aromatic 33 38 4.1%
0.6 kg German - CaraMunich III0.6 kg CaraMunich III 34 57 3.8%
0.64 kg Belgian - Special B0.64 kg Special B 34 115 4.1%
0.33 kg German - Melanoidin0.33 kg Melanoidin 37 25 2.1%
0.7 kg Cane Sugar0.7 kg Cane Sugar 46 0 4.4%
0.8 kg Belgian Candi Sugar - Amber/Brown (60L)0.8 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 5.1%
15.79 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
30 g Brewer's Gold30 g Brewer's Gold Hops Pellet 10.6 Boil 60 min 17.32
45 g Hallertau Mittelfruh45 g Hallertau Mittelfruh Hops Pellet 3.9 Boil 30 min 7.35
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 3 Boil 15 min 4.05
 
Mash Guidelines
Amount Description Type Temp Time
46 LInfusion55 °C15 min
46 LInfusion65 °C70 min
46 LInfusion75 °C10 min
Starting Mash Thickness: 4.2 L/kg
 
Yeast
Amount:
1
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1079 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
FG PRETENDIDA 1013!
RAISE 18 DEGREES TO 22 ALONG THE WEEK
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 19.63 78.5  
Strike water volume at mash thickness of 2 qt/lb 15.75 63  
WARNING: Mash tun capacity exceeded.
Volume required: 18.3 gal. Reduce mash thickness
   
Remaining sparge water volume 3.88 15.5  
Grain absorption losses -7.88 -31.5  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 11.51 46  
Volume increase from sugar/extract (early additions) 0.26 1  
Adjusted starting boil size 11.77 47.1  
Boil off losses -2.25 -9  
Hops absorption losses -0.01 -0  
Amount going into fermentor 9.51 38  
Total: 19.63 78.5
 
Notes
W12 - GUIDE NOTES
fermentaçao: 3 dias 17 graus - subir 1 grau por dia e manter a 22 graus no terço final de fermentaçao!

Fervura de 90 minutos com lúpulos, adjuntos e nutrientes como cronometrado. Resfriar para 17°C . Oxigenar lentamente através de 0,05 micron de difusão por 90-120 segundos ( cerca 9-10 ppm O2). Rampa primário para 25°C para 6-7 dias. A 1.013 tranfegar para o secundário e travar a 12-15°C . Mantenha por 3-4 dias ou até FG for atingido . Despejar levedura novamente e abaixar para 7°C e mantenha durante 8 semanas. Garrafa usando pesada garrafas belgas ou garrafas de champanhe. Priming com 33g / gal Simplicidade Xarope Candi e repitch ½ xícara krausen fresca ou um 500ml agitar- placa WLP 530. Let carb garrafa durante 14 dias a 24°C . Porão por 12 meses.
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Last Updated: 2017-06-22 20:45 UTC