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Quadinette 5

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 17.46 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 294 calories (Per 330ml)
Carbs: 23.3 g (Per 330ml)

Created: Monday June 9th 2025

Original Gravity:

1.096

Final Gravity:

1.014

ABV (standard):

10.9%

IBU (tinseth):

29.9

SRM (morey):

35.3

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.60 kg	Belgian - Pilsner4.6 kg Pilsner	37	1.6	62%
0.90 kg	Castle Malting - Château Munich Light0.9 kg Château Munich Light	34	7.6	12.1%
0.16 kg	Belgian - Wheat0.16 kg Wheat	38	1.8	2.2%
0.30 kg	Castle Malting - Aromatic Malt0.3 kg Aromatic Malt	35	20	4%
0.30 kg	Belgian - CaraMunich0.3 kg CaraMunich	33	50	4%
0.30 kg	Castle Malting - Special B0.3 kg Special B	34	150	4%
0.16 kg	German - Melanoidin0.16 kg Melanoidin	37	25	2.2%
0.30 kg	Flaked Barley0.3 kg Flaked Barley	32	2.2	4%
0.40 kg	Candi Syrup - Belgian Candi Syrup - D-1800.4 kg Belgian Candi Syrup - D-180 - (late boil kettle addition)	32	180	5.4%
7.42 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
50 g	Domestic Hallertau50 g Domestic Hallertau Hops		Pellet	3.9	Boil	60 min	29.93	100%
50 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Domestic Hallertau (Pellet) 50 g Domestic Hallertau (Pellet) Hops		29.93	100%
50 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
21.1 L	Infusion	69 °C	69 °C	60 min
3.4 L	Sparge	75 °C	75 °C	--
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
11 g	Chalk	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
10 g	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST

Amount:	3 Each	Cost:
Attenuation (avg):	88%	Flocculation:	Medium
Optimum Temp:	17 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 298 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 110 g Temp: 20 °C CO₂ Level: 2.45 Volumes

Target Water Profile

Göteborg 2021

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Increase fermentation to 22 degr at 2/3 of fermentation. At end of fermentation over 3 days increase temperature gradually to 25. Bottle after 4 days constant gravity so that yeast is still active for bottle conditioning

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-10-24 18:22 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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