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Belgian Quad

Method: Extract
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 10.5 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 9.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 72% (steeping grains only)
Calories: 298 calories (Per 12L)
Carbs: 27.3 g (Per 12L)

Created: Monday February 14th 2022

Original Gravity:

1.090

Final Gravity:

1.018

ABV (standard):

9.5%

IBU (tinseth):

26.4

SRM (morey):

18.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1,800 g	Dingemans - Pilsen1800 g Pilsen	36.8	1.7	47.4%
500 g	Dingemans - Munich MD500 g Munich MD	36.5	6.3	13.2%
200 g	Dingemans - Cara 50 MD200 g Cara 50 MD	34	20	5.3%
200 g	Dingemans - Cara 120 MD200 g Cara 120 MD	34	120	5.3%
100 g	Dingemans - Special B100 g Special B	33.1	125	2.6%
500 g	Dry Malt Extract - Light500 g Dry Malt Extract - Light - (late boil kettle addition)	42	4	13.2%
500 g	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	13.2%
3,800 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	Admiral5 g Admiral Hops	Leaf/Whole	15.2	Boil	60 min	16.19	16.7%
25 g	Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops	Leaf/Whole	5.3	Boil	10 min	10.23	83.3%
30 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
5 g	Admiral (Leaf/Whole) 5 g Admiral (Leaf/Whole) Hops	16.19	16.7%
25 g	Hallertau Mittelfruh (Leaf/Whole)	10.23	83.3%
30 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
11 L	Temperature	63 °C	63 °C	30 min
	Temperature	72 °C	72 °C	60 min
	Temperature	78 °C	78 °C	5 min
3 L	Sparge	78 °C	78 °C	5 min

Yeast

Wyeast - Belgian Ale 1214

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	20 - 26 °C	Starter:	No
Fermentation Temp:	23 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 79 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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

Notes

Fermentation started at 23C. After 5 days, the temp was raised by 0.5C per day up to 25.
Cold crashed after 12 days for +/- 24 hours around 3C, bottled, and rested at 22C for a week, then stored at room temp.

Last Updated and Sharing

426

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Brews

Public: Yup, Shared
Last Updated: 2022-03-03 08:24 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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