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Black Forrest - Quad_v2

286 calories 24.4 g 0.35 L
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 47 liters
Pre Boil Gravity: 1.131 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 30 minute extended hop boil time
Calories: 286 calories (Per 0.35L)
Carbs: 24.4 g (Per 0.35L)
Created Friday December 23rd 2022
1.088
1.015
9.6%
23.9
13.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Gladfield - German Pilsner Malt6 kg German Pilsner Malt 36.3 2.03 60.9%
1 kg Gladfield - Munich Malt1 kg Munich Malt 36.8 7.87 10.2%
0.15 kg Gladfield - Black Forrest Rye Malt0.15 kg Black Forrest Rye Malt 31 44.67 1.5%
1 kg Gladfield - Wheat Malt1 kg Wheat Malt 38.8 2.13 10.2%
0.25 kg Gladfield - Sour Grapes Acid Malt0.25 kg Sour Grapes Acid Malt 12.4 2.03 2.5%
0.25 kg Dingemans - Special B0.25 kg Special B 33.1 125 2.5%
0.75 kg Candi Syrup - Belgian Candi Sugar - Clear/Blond (0L)0.75 kg Belgian Candi Sugar - Clear/Blond (0L) - (late fermenter addition) 46 0 7.6%
0.25 kg Candi Syrup - Belgian Candi Sugar - Clear/Blond (0L)0.25 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 46 0 2.5%
0.20 kg New Zealand - Aurora Malt0.2 kg Aurora Malt 37.2 29.44 2%
9.85 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Artisan - Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 4.5 Boil at 100 °C 60 min 6.43 25%
25 g Artisan - Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 4.5 Boil at 100 °C 10 min 5.27 25%
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 5.5 Boil 5 min 12.17 50%
100 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
22.125 L Strike 63 °C 30 min
Infusion 70 °C 30 min
Infusion 78 °C 20 min
18.725 L Sparge 78 °C 45 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9 g gypsum (calcium sulfate) Water Agt Mash 1 hr.
8 g Slaked Lime Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
4 g gypsum (calcium sulfate) Water Agt Sparge 0 min.
5 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
2 g Slaked Lime Water Agt Sparge 1 hr.
2 g Epsom Salt Water Agt Sparge 0 min.
6 ml Lactic acid Water Agt Sparge 0 min.
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 250.1 g       Temp: 20 °C       CO2 Level: 2.9 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
209.7 0 38.2 128 148.1 74.5
Mash Chemistry and Brewing Water Calculator
"Black Forrest - Quad_v2" Belgian Dark Strong Ale beer recipe by Dtrain. All Grain, ABV 9.63%, IBU 23.87, SRM 13.25, Fermentables: (German Pilsner Malt, Munich Malt, Black Forrest Rye Malt, Wheat Malt, Sour Grapes Acid Malt, Special B, Belgian Candi Sugar - Clear/Blond (0L), Aurora Malt) Hops: (Hallertau Mittelfruh, Styrian Goldings) Other: (Calcium Chloride (dihydrate), gypsum (calcium sulfate), Slaked Lime, Epsom Salt (MgSO4), Epsom Salt, Lactic acid)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-01-12 08:34 UTC
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