(1) Memphis Homebrewers Association Quadrupel 2018 - Beer Recipe - Brewer's Friend

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(1) Memphis Homebrewers Association Quadrupel 2018

372 calories 32 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 25 gallons (fermentor volume)
Pre Boil Size: 30 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Craw/Josh
Calories: 372 calories (Per 12oz)
Carbs: 32 g (Per 12oz)
Created: Saturday August 25th 2018
1.112
1.020
12.1%
24.7
40.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
75 lb Belgian - Pilsner75 lb Pilsner 37 1.6 73%
5 lb Belgian - CaraMunich5 lb CaraMunich 33 50 4.9%
5 lb Belgian - Special B5 lb Special B 34 115 4.9%
17 lb Candi Syrup - Belgian Candi Syrup - D-18017 lb Belgian Candi Syrup - D-180 32 180 16.5%
0.75 lb German - Carafa II0.75 lb Carafa II 32 425 0.7%
102.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 oz Hallertau Hersbrucker12 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 24.71 100%
12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 each whirlfloc Fining Boil 15 min.
10 each Cinnamon Sticks Spice Primary 7 days
10 oz Yeast Nutrient Other 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:
64 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 4366 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Priming Sugar       Amount: 10 oz       CO2 Level: 2.4 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 gal Dough In Temperature -- 70 °F 2 min
Slowly raise Infusion -- 150 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 27.7 gal (110.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 15.7 gal (62.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 44.38 gal (177.5 qt). Suggest reducing strike water volume to 5.14 gal (20.56 qt) and adding 32.38 gal (129.5 qt) sparge/top-off. 37.52 150.1  
Strike water volume at mash thickness of 1.75 qt/lb 37.52 150.1  
Mash volume with grains 44.38 177.5  
Grain absorption losses -10.72 -42.9  
Remaining sparge water volume 1.96 7.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.49 6  
Pre boil volume (equipment estimates 27.7 g | 110.8 qt) 30 120  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.45 -1.8  
Post boil Volume 25 100  
Going into fermentor 25 100  
Total: 39.48 157.9
Equipment Profile Used: System Default
 
Notes

BREWED NOV 2017 AND EXTREMELY GOOD TASTED FEBRUARY 2018!!!
Modified for 5 gal.
Make a 1.5 L yeast starter with White Labs WLP530 Abbey Ale or Wyeast Trappist High Gravity 3787 using a stir plate.
Saccharification Rest: 60 minutes at 152°F (67°C).

Batch sparged with 180°F (82°C). Collect 9 gallons of 1.092 runnings including 1 lbs of table sugar added to the boil, plus 1 gallon of final runnings (boiled separately on the stove).



Chill to 63°F (17°C), 60 seconds of oxygen. Pitch the starter. Leave at 63°F (17°C) to ferment. Warm to 70°F (21°C) after 3 days.
Add Cinnamon Sticks after Primary Fermentation


When fermentation is complete, package as desired aiming for 2.4 vol of CO2.

Dough-in cold at approx. 70 F with 24 qt H20
Slowly raise temp to 148 F and rest 75 minutes
Mashout 170 F for 10 minutes
No sparge NO SPARGE

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  • Last Updated: 2018-12-02 06:38 UTC