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Quad II

347.16 calories 33.93 g
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: PumpkinHill
Calories: (Per )
Carbs: (Per )
Created Sunday March 31st 2019
1.104
1.024
10.52%
33.69
23.42
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb German - Pilsner12.5 lb Pilsner 38 1.6 62.5%
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 1.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 5%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 2.5%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 2.5%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 3.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 32 180 5%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 5%
8 oz Maltodextrin8 oz Maltodextrin 39 0 2.5%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 5%
0.25 lb Raisins (dried)0.25 lb Raisins (dried) 29.25 0 1.3%
0.75 lb Figs (dried)0.75 lb Figs (dried) 29.95 0 3.8%
20 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 11.3 Boil 60 min 29.4 36.4%
1.75 oz Styrian Celeia1.75 oz Styrian Celeia Hops Pellet 2.6 Boil 10 min 4.29 63.6%
2.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Decoction 148 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med/High
Optimum Temp:
63 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 641 B cells required
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
64 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 641 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.76 39  
Strike water volume at mash thickness of 1.25 qt/lb 5.16 20.6  
Remaining sparge water volume 4.6 18.4  
Grain absorption losses -2.06 -8.3  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.44 29.8  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Adjusted starting boil size 7.75 31  
Boil off losses -2.25 -9  
Amount in kettle at end of boil 5.5 22  
Hops absorption losses -0.1 -0.4  
Estimated amount in fermentor 5.4 21.6  
Total: 9.76 39
 
Notes

.25 lbs of raisins and .75 lbs of dried figs pureed in a grain bag in secondary for 7 days.

Final gravity after secondary fermentation with figs and raisins was 1.011

Bottle conditioned with 6 oz of corn sugar

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  • Last Updated: 2019-05-10 13:16 UTC