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Belgian Quad (20L)

Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 271 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)

Created: Thursday March 11th 2021

Original Gravity:

1.090

Final Gravity:

1.004

ABV (standard):

11.3%

IBU (tinseth):

37.8

SRM (morey):

19.8

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Simpsons - Finest Pale Ale Maris Otter4 kg Finest Pale Ale Maris Otter	37	2.6	50%
1 kg	Simpsons - Vienna1 kg Vienna	36	3.5	12.5%
0.35 kg	Belgian - Special B0.35 kg Special B	34	115	4.4%
1.50 kg	Brown Sugar1.5 kg Brown Sugar - (late boil kettle addition)	45	15	18.8%
0.10 kg	American - Caramel / Crystal 75L0.1 kg Caramel / Crystal 75L	33	75	1.3%
0.35 kg	Simpsons - Wheat Malt0.35 kg Wheat Malt	36.576	2.8	4.4%
0.10 kg	American - Caramel / Crystal 150L0.1 kg Caramel / Crystal 150L	33	150	1.3%
0.25 kg	German - Melanoidin0.25 kg Melanoidin	37	25	3.1%
0.20 kg	Bestmalz - BEST Biscuit0.2 kg BEST Biscuit	35	20	2.5%
0.15 kg	United Kingdom - Amber0.15 kg Amber	32	27	1.9%
8 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Yakima Valley Hops - Magnum20 g Magnum Hops	Pellet	14.5	First Wort	60 min	34.27	44.4%
25 g	Yakima Valley Hops - Hallertau (Mittelfruh)25 g Hallertau (Mittelfruh) Hops	Pellet	3.6	Boil	10 min	3.51	55.6%
45 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Yakima Valley Hops - Magnum (Pellet) 20 g Magnum (Pellet) Hops	34.27	44.4%
25 g	Yakima Valley Hops - Hallertau (Mittelfruh) (Pellet)	3.51	55.6%
45 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
26 L		Infusion	66 °C	63 °C	120 min
1.5 L		Sparge	75 °C	75 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3.50 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Baking Soda	Water Agt	Mash	1 hr.
3 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST

Amount:	2 Each	Cost:
Attenuation (custom):	93%	Flocculation:	Medium
Optimum Temp:	17 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 166 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

4/11/2021: OG: 23.2B (1.090) , higher amount of yield than I was originally planning thus the lower OG, overall a good brew day
4/16: 10B, 1.004, 11.93%, will let sit for another week for floculation
4/22: Kegged, burst carbed @ 2.5 Bar for ~24 hours, serving at ~0.8 Bar. Ended up with ~22L, 20.5L in a keg, and 1.5 in a bottle which I will bottle condition with some brown sugar and leave to sit for a while.
4/23: Tasting notes: Nice fruity notes on the front, a bit of alcoholic heat in the middle, with a long aftertaste of dark fruit and smokiness (from the brown sugar maybe?). All in all, a resounding success!

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-05-30 06:11 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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