Method:BIAB Style:Belgian Dark Strong Ale Boil Time:90 min Batch Size:3 gallons
(fermentor volume) Pre Boil Size:4 gallons Pre Boil Gravity:1.076
(recipe based estimate)
Efficiency: 70%
(brew house) Calories:339 calories
(Per 12oz)
Carbs:35.8 g
(Per 12oz)
Finish below 1.025 if you do not want it to be sweet. Ferment in the 60s for 4-5 days, and then let it go up into the 70s to finish. Pitch more yeast after 3 weeks if gravity is still high.
Notes from my first brew of this recipe*
4 months in primary on yeast cake (no move to secondary, no problem)
FG was .014 - 85% attenuation from this strain (the first 21 days I let it get as warm as it wanted, at some points fermentation was so active the temp was over 84 degrees; spent the next 3 months in the mid-60's
Pitched dry bottling yeast and additional sugar to carb it, took about 3 weeks to finish
The aromas of this "young Quad" are very nice - plum, cherry and balanced yeast funkiness. It will only improve with age.
Updated tasting notes - home run for sure, the beer has rounded out with age and is delicious.
Tasting note at Nov '15 @ 16 months...beer has been cellaring around 60 and I just popped a bomber to take a taste. Needless to say I am happy with the product. Deep raisin and fig aroma with a chocolate maltiness and a strong alcohol bite.
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Last Updated: 2017-02-20 01:32 UTC
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NEW Water Requirements:
Belgian Abbey 1214 Quad
Equipment Profile Used
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Water Requirements:
Belgian Abbey 1214 Quad
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Cost %
Fermentables
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Steeping Grains (Extract Only)
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Hops
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