Belgian Quad Beer Recipe | Extract No Profile Selected by Fent | Brewer's Friend
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Belgian Quad

316 calories 29.6 g 12 oz
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.158 (recipe based estimate)
Efficiency: 90% (steeping grains only)
Calories: 316 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Tuesday February 23rd 2021
1.095
1.020
9.9%
36.6
36.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Liquid Malt Extract - Amber8 lb Liquid Malt Extract - Amber 35 10 59.3%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 14.8%
2 lb Candi Syrup - Belgian Candi Syrup - D-1802 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 14.8%
12 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Aromatic Malt0.5 lb Aromatic Malt 35 20 3.7%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.7%
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 3.7%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Sterling0.75 oz Sterling Hops Pellet 12.8 Boil 60 min 27.47 60%
0.50 oz Sterling0.5 oz Sterling Hops Pellet 12.8 Boil 15 min 9.09 40%
1.25 oz / 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 150 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
"Belgian Quad" No Profile Selected beer recipe by Fent. Extract, ABV 9.87%, IBU 36.56, SRM 36.34, Fermentables: (Liquid Malt Extract - Amber, Dry Malt Extract - Light, Belgian Candi Syrup - D-180) Steeping Grains: (Aromatic Malt, Special B, CaraVienne) Hops: (Sterling)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-02-23 18:55 UTC
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