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#41 McChouff-inspired Belgian Quad

379 calories
Method: Partial Mash
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Boil Size: 2.6 liters
Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 379 calories (Per 355mL)
Share: <EMBED>
1.113
1.027
11.19%
27.03
29.24
5.37
 
Fermentables
Amount Fermentable PPG °L Bill %
3000 g Liquid Malt Extract - Pilsen3000 g Liquid Malt Extract - Pilsen - (late addition) 35 2 61.9%
100 g United Kingdom - Chocolate100 g Chocolate 34 425 2.1%
0.2 g Flaked Rye0.2 g Flaked Rye 36 2.8 0%
150 g Belgian - Special B150 g Special B 34 115 3.1%
400 g United Kingdom - Pilsen400 g Pilsen 36 1.8 8.2%
700 g Belgian Candi Sugar - Amber/Brown (60L)700 g Belgian Candi Sugar - Amber/Brown (60L) - (late addition) 38 60 14.4%
100 g Belgian Candi Sugar - Clear/Blond (0L)100 g Belgian Candi Sugar - Clear/Blond (0L) - (late addition) 38 0 2.1%
400 g German - Vienna400 g Vienna 37 4 8.2%
4.85 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
30 g Saaz30 g Saaz Hops Pellet 3.2 Boil 15 min 7.29
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 38 min 19.73
 
Yeast
Amount:
1
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Yeast Pitch Rate and Starter Calculator
WLP099
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Originally intended 200g flaked rye, but couldn't get it on time.
Step mash:
58C 90min
70C 30min

Add 10g-12g crushed coriander seeds at flameout. Also, 5-8g crushed grains of paradise.
Cool to 16C and pitch T-58. Aerate at:
pitch
pitch+1h
pitch+12h
pitch+24h
Keep rousing yeast by swirling, as often as possible.

Counting time from pitch, raise temperature by 0.8C every 12h, stop raising at 29C.

When raising to ~21C, pitch WLP099 from a large decanted starter.

After reaching 29C, keep at 29C until fermentation ends. WLP099 is slow!
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Last Updated: 2018-12-16 14:01 UTC