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Belgian Quad

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 284 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)

Created: Friday May 21st 2021

Original Gravity:

1.086

Final Gravity:

1.015

ABV (standard):

9.4%

IBU (tinseth):

24.8

SRM (morey):

11.5

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	Belgian - Pilsner11 lb Pilsner	37	1.6	65.7%
3 lb	Munich Malt3 lb Munich Malt	36.8	7.87	17.9%
2.50 lb	Brown Sugar2.5 lb Brown Sugar - (late boil kettle addition)	45	15	14.9%
0.25 lb	Belgian - Special B0.25 lb Special B	34	115	1.5%
16.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 oz	Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	20 min	24.82	75%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	5.5	Boil	0 min		25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Hallertau Hersbrucker (Pellet)	24.82	75%
1 oz	Styrian Goldings (Pellet)		25%
4 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.25 gal	Infusion	--	149 °F	90 min
5.18 gal	Batch Sparge	--	168 °F	15 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Baking Soda	Water Agt	Mash	90 min.
10 g	Calcium Chloride (dihydrate)	Water Agt	Mash	90 min.
1 tbsp	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	90 min.
12 g	Gypsum	Water Agt	Mash	90 min.
2 g	Magnesium Chloride	Water Agt	Mash	90 min.
10 each	Fermcap	Fining	Boil	90 min.
1 each	Whirlfloc	Fining	Boil	20 min.
5 tsp	Yeast Nutrient	Other	Boil	20 min.

Yeast

Wyeast - Belgian Ale 1214

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	68 - 78 °F	Starter:	Yes
Fermentation Temp:	62 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 431 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Mash Chemistry and Brewing Water Calculator

Notes

Fermentation temps: increase 1F per day

Alt yeast: White Labs #WLP530

Clear wort boil-down notes (Optional Step):
-------------------
Perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:

Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
Be careful NOT to burn the maltose syrup.
The result will be approximately 24-26 ounces of syrup.
Re-crash the syrup by adding wort from the ongoing main boil.
Pour the dissolved liquid back in to the main boil.

Last Updated and Sharing

246

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Brews

Public: Yup, Shared
Last Updated: 2021-05-22 15:15 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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