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26D - Belgian Dark Strong Ale (Quad)

207 calories 19.4 g 250 ml
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 30 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 19.8 °P (recipe based estimate)
Post Boil Gravity: 21.3 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: gozer
Calories: 207 calories (Per 250ml)
Carbs: 19.4 g (Per 250ml)
Created: Monday December 3rd 2018
21.3 °P
4.7 °P
9.2%
30.5
20.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 kg Belgian - Pilsner8.5 kg Pilsner 37 1.6 85.9%
400 g Belgian Candi Sugar - Amber/Brown (60L)400 g Belgian Candi Sugar - Amber/Brown (60L) 38 60 4%
600 g Cane Sugar600 g Cane Sugar 46 0 6.1%
200 g Belgian - Special B200 g Special B 34 115 2%
200 g American - Chocolate200 g Chocolate 29 350 2%
9,900 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36 g Magnum36 g Magnum Hops Pellet 10.5 First Wort 0 min 25.35 33.3%
72 g Fuggles72 g Fuggles Hops Pellet 4.5 Boil 5 min 5.12 66.7%
108 g / $ 0.00
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/High
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 7.15 g/l
 
Target Water Profile
Arvada, Colorado 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.5 L) 35.2
Mash volume with grains (equipment estimates 42.4 L) 41
Grain absorption losses -8.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 27.4 L) 26
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 24
Volume into fermentor 24
Total: 35.2  
Equipment Profile Used: System Default
 
Notes
  • based on "Westbound Quad" recipe on the HBA website/zymurgy magazine. That called for 1.1kg dark candi sugar @ 180L. I'll use 180 if I can find it, otherwise I'll mix/match dark and light to try and hit about 20 SRM.

    recipe (login required):
    https://www.homebrewersassociation.org/homebrew-recipe/westbound-quad/

    the TL;DR
    MALTS (for 20L batch)
    15 lb. (6.8 kg) Belgian Pilsner malt
    2.5 lb. (1.13 kg) 180° L dark candi sugar

    Original Gravity: 1.091 (21.8° P)
    Final Gravity: 1.009 (2.3° P)
    ABV: 11%
    IBU: 30
    SRM: 29
    Efficiency: 75%

    update 2019-10-17: first attempt at this ended up looking like a tripel because the candi sugar was not as dark as advertised (60°L rather than 275). Fixed by making a reduction of Special B and Chocolate malt (recipe updated).
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  • Last Updated: 2019-10-17 16:34 UTC