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PB Quad 06/21/2020

296 calories 24.2 g 16 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 71% (ending kettle)
Source: Project Barley Brewery
Calories: 296 calories (Per 16oz)
Carbs: 24.2 g (Per 16oz)
Created: Wednesday April 29th 2020
1.090
1.014
9.9%
33.9
28.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
125 lb Belgian - Pilsner125 lb Pilsner 37 1.6 37.1%
32 lb Corn Sugar - Dextrose32 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 9.5%
32 lb Munich Dark 20L32 lb Munich Dark 20L 34 20 9.5%
32 lb Munich - Light 10L32 lb Munich - Light 10L 33 10 9.5%
20 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)20 lb Belgian Candi Syrup - Amber (40L) - (late boil kettle addition) 32 40 5.9%
20 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)20 lb Belgian Candi Syrup - Dark (80L) - (late boil kettle addition) 32 80 5.9%
16 lb Belgian - Aromatic16 lb Aromatic 33 38 4.7%
16 lb Belgian - Cara 45L16 lb Cara 45L 34 42 4.7%
15 lb Dry Malt Extract - Extra Light15 lb Dry Malt Extract - Extra Light 42 2.5 4.5%
10 lb German - Dark Wheat10 lb Dark Wheat 39 6.5 3%
10 lb Belgian - Special B10 lb Special B 34 115 3%
5 lb Rice Hulls5 lb Rice Hulls 0 0 1.5%
4 lb United Kingdom - Chocolate4 lb Chocolate 34 425 1.2%
337 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
97 g Sterling97 g Sterling Hops Leaf/Whole 9 Boil 90 min 6.75 10.9%
8 oz Sterling8 oz Sterling Hops Pellet 8.7 Boil 90 min 15.26 25.5%
20 oz Styrian Goldings20 oz Styrian Goldings Hops Pellet 2.7 Boil 90 min 11.84 63.7%
31.42 oz / $ 0.00
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 3000 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
strike in with 70 gal @165 F (target mash temp is 148 F)
40 g gypsum in mash
30 g epsom in mash
50 g CaCl2 in mash
20 ml 88% lactic acid in mash
sparge with ~80 gal @180F
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 108.43 gal (433.71 qt). Suggest reducing initial water volume to 6 gal (23.99 qt) and adding 96.43 gal (385.71 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 129.38 gal (517.5 qt) 109.38 437.5  
Strike water volume at mash thickness of 1.75 qt/lb 109.38 437.5  
Mash volume with grains 129.38 517.5  
Grain absorption losses -31.25 -125  
Remaining sparge water volume 32.96 131.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.17 4.7  
Pre boil volume (equipment estimates 102.42 g | 409.7 qt) 112 448  
Volume increase from sugar/extract (late additions) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -1.18 -4.7  
Post boil volume (equipment estimates 114.58 g | 458.3 qt) 105 420  
Estimated amount in fermentor 105 420  
Total: 142.33 569.3
Equipment Profile Used: System Default
 
Notes

1 tbsp fermcap prior to boil
add malt extract at beginning of boil
add sugars and syrups with 15 min left in boil
18 g whirlfloc with 15 min left in boil
1-2 g zinc with 15 min left in boil

02 for 120 sec at 3 L/min
pitch 2x 0.5L packs WLP540 Abbey Ale IV at 65F. On day 3, set temp to 75F and let free rise.

mash temp = 146 F in middle with long probe
mash pH = 5.31
gravity in FV 21.7 brix

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  • Last Updated: 2021-02-13 00:21 UTC