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Mother of Quad

Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.64 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 65% (brew house)
Source: The Apartment Brewer
Calories: 328 calories (Per 12oz)
Carbs: 29.4 g (Per 12oz)

Created: Monday July 3rd 2023

Original Gravity:

1.099

Final Gravity:

1.019

ABV (standard):

10.5%

IBU (tinseth):

27.5

SRM (morey):

35.9

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Dingemans - Belgian Pilsner Malt9 lb Belgian Pilsner Malt	37	1.6	75%
0.90 lb	Weyermann - Munich Type I0.9 lb Munich Type I	38	6	7.5%
0.45 lb	Dingemans - Special B0.45 lb Special B	33.1	125	3.8%
0.45 lb	Belgian - Aromatic0.45 lb Aromatic	33	38	3.8%
1.20 lb	Candi Syrup - Belgian Candi Syrup - D-1801.2 lb Belgian Candi Syrup - D-180	32	180	10%
12 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.45 oz	Magnum0.45 oz Magnum Hops		Pellet	13.6	Boil	60 min	27.5	100%
0.45 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.45 oz	Magnum (Pellet)		27.5	100%
0.45 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
18.5 qt	Infusion	--	148 °F	45 min
	Infusion	--	158 °F	30 min
	Infusion	--	170 °F	15 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1.65 g	Gypsum		Water Agt	Mash	1 hr.

Yeast

Fermentis - Safbrew - Specialty Ale Yeast T-58

Amount:	1 Each	Cost:
Attenuation (custom):	76%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	29	42	77	10	221.2
Mash Chemistry and Brewing Water Calculator

Notes

Adjust mash pH to 5.4-5.6
option for yeast: dry yeast -SAFBREW T-58, liquid yeast- Imperial Yeast B48
Ferment pitching at 65 F (18 C), letting free rise no higher than 78-82 F (25-28 C). After, condition at 50-65 F (10-18 C) for 2-3 more weeks. Package, crash cold to 33F and lager for 2-3 more weeks and age for a minimum of 6 months.

Last Updated and Sharing

721

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Brews

Public: Yup, Shared
Last Updated: 2023-07-04 20:03 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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