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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)
Share: <EMBED>
1.113
1.027
11.19%
27.03
29.24
5.37
Fermentables
Amount Fermentable PPG °L Bill %
3000 gLiquid Malt Extract - Pilsen3000 g Liquid Malt Extract - Pilsen - (late addition)35261.9%
100 gUnited Kingdom - Chocolate100 g Chocolate344252.1%
0.2 gFlaked Rye0.2 g Flaked Rye362.80%
150 gBelgian - Special B150 g Special B341153.1%
400 gUnited Kingdom - Pilsen400 g Pilsen361.88.2%
700 gBelgian Candi Sugar - Amber/Brown (60L)700 g Belgian Candi Sugar - Amber/Brown (60L) - (late addition)386014.4%
100 gBelgian Candi Sugar - Clear/Blond (0L)100 g Belgian Candi Sugar - Clear/Blond (0L) - (late addition)3802.1%
400 gGerman - Vienna400 g Vienna3748.2%
4.85 kg Total      
Hops
Amount Variety Type AA Use Time IBU
30 gSaaz30 g Saaz HopsPellet3.2Boil15 min7.29
30 gEast Kent Goldings30 g East Kent Goldings HopsPellet5Boil38 min19.73
Yeast
Amount:
1
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12.2 - 25 °C
Starter:
No
Additional Yeast: WLP099
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 17C 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 0.5C every 12h, stop raising at 28C.

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

After reaching 28C, keep at 28C until fermentation ends.
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View Count: 258
Brew Count: 0
Last Updated: 2018-12-09 20:55 UTC