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Belgian Quad 1

315 calories 28.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.116 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Patrick Miller
Calories: 315 calories (Per 330ml)
Carbs: 28.4 g (Per 330ml)
Created: Sunday March 15th 2020
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Belgian Dark Strong Ale - Quad

by PMiller

OG: 1.090 FG: 1.012 ABV: 10.3% IBU: 25

1.102
1.020
10.7%
31.5
25.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.90 kg Weyermann - Pilsner1.9 kg Pilsner 36 1.5 25%
2.70 kg Weyermann - Pale Ale2.7 kg Pale Ale 39 2.3 35.5%
0.46 kg Dingemans - Munich MD0.46 kg Munich MD 36.5 6.3 6%
0.22 kg Weyermann - CARABELGE0.22 kg CARABELGE 34 13.6 2.9%
0.15 kg Dingemans - Special B0.15 kg Special B 33.1 125 2%
0.29 kg Weyermann - Pale Wheat0.29 kg Pale Wheat 36 2 3.8%
0.07 kg Weyermann - Carafa Special Type III0.07 kg Carafa Special Type III - (late mash tun addition) 29.9 525 0.9%
0.22 kg Weyermann - CaraAroma0.22 kg CaraAroma 36 140 2.9%
1 kg Belgian Candi Sugar - Clear/Blond (0L)1 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 13.1%
0.27 kg Belgian Candi Sugar - Amber/Brown (60L)0.27 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 3.5%
0.33 kg Belgian Candi Sugar - Clear/Blond (0L)0.33 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 4.3%
7.61 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
39 g Hallertau Mittelfruh39 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 60 min 19.99 51.3%
12 g Hallertau Mittelfruh12 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 15 min 3.05 15.8%
25 g Styrian Goldings25 g Styrian Goldings Hops Leaf/Whole 5 Boil 15 min 8.48 32.9%
76 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss Fining Mash 15 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Liters
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 387 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 135.6 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 L Protein Rest Strike 52 °C 52 °C 10 min
Beta Amylase Step Steeping 61 °C 61 °C 45 min
Alpha Amylase Step Steeping 70 °C 70 °C 45 min
3 L Mashout Batch Sparge 76 °C 76 °C 10 min
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.9
Mash volume with grains (equipment estimates 23.9 L) 25.9
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 6.8 L) 5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.8 L) 20
Volume increase from sugar/extract (late additions) 1.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 14
Top off amount 2
Going into fermentor 16
Total: 26.9  
Equipment Profile Used: System Default
 
Notes

OG 1.095

W1 SG 1.042
added 1/3 clear candi sugar (330 gm) + new yeast

W2 SG 1.037
added 50gm brown candi sugar + new yeast

W3 SG 1.027
added Kviek to sample to see if it finishes fermentation

W4 SG 1.025
racked to smaller corboy

Dec 2 - tasted for 1st time. Highly carbonated but head didn't last long. Maybe glass had residual soap. Taste was very good. :)

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  • Last Updated: 2022-01-16 13:05 UTC