Two Thinkers (Quad) V2 - Beer Recipe - Brewer's Friend

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Two Thinkers (Quad) V2

337 calories 33.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 75 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Three Philosophers Inspired
Calories: 337 calories (Per 12oz)
Carbs: 33.5 g (Per 12oz)
Created: Saturday August 24th 2013
1.101
1.024
10.0%
23.1
20.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pale Ale6 lb Pale Ale 38 3.4 58%
1.60 lb Belgian - Munich1.6 lb Munich 38 6 15.5%
10 oz Flaked Wheat10 oz Flaked Wheat 34 2 6%
11 oz Belgian - Special B11 oz Special B 34 115 6.6%
6 oz Belgian - CaraMunich6 oz CaraMunich 33 50 3.6%
5 oz Belgian - CaraVienne5 oz CaraVienne 34 20 3%
12 oz Cane Sugar12 oz Cane Sugar 46 0 7.2%
165.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Spalt0.75 oz Spalt Hops Pellet 4.3 Boil 75 min 17.67 57.7%
0.55 oz Styrian Goldings0.55 oz Styrian Goldings Hops Pellet 3.8 Boil 15 min 5.44 42.3%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 341 B cells required
$ 0.00 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 75 min
Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.64 22.6  
Mash volume with grains 6.41 25.7  
Grain absorption losses -1.2 -4.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 4.92 g | 19.7 qt) 4.25 17  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 2.33 g | 9.3 qt) 3 12  
Estimated amount in fermentor 3 12  
Total: 5.64 22.6
Equipment Profile Used: System Default
 
Notes

This recipe was started (V1) as an attempted clone of 3 philosophers. As with most things, I ended up liking my version better and we have been tweaking it since.

1.088 Target gravity at end of boil (before sugar - updated)

-balanced water profile in use - Built from Reverse Osmosis water.

fermentation 70 F 3 days Ramped to 72-73 by Day 5 (V1 was 68)
secondary 72 F 3 weeks

Sucrose added after primary fermentation slowed up a bit.

Initial tasting notes(4weeks racked to secondary) - Malt profile is better, a bit more going on. The 3787 trappist yeast finishes much lower than original 3P. Temp range seems to be better than before though - more esters and phenolics. Smell is wonderful, very fruity - almost candy like smell.

Bottled without the Kreik addition. This version is pretty busy and does not need any additional complication.

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  • Last Updated: 2013-12-09 18:44 UTC