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Christmas Belgian

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.69 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.116 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 99%
Calories: 387 calories (Per 12oz)
Carbs: 35.6 g (Per 12oz)

Created: Wednesday January 21st 2026

Quadenfreude/#quadgoals/The Quad of Iron

by crawmcgraw

OG: 1.108 FG: 1.017 ABV: 12.0% IBU: 30

THE Big Fig

by spopes

OG: 1.095 FG: 1.020 ABV: 9.9% IBU: 28

Westvieteren 12 clone

OG: 1.102 FG: 1.024 ABV: 10.3% IBU: 22

Original Gravity:

1.116

Final Gravity:

1.024

ABV (standard):

12.1%

IBU (tinseth):

26.6

SRM (morey):

23.7

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15.30 lb	Dingemans - Belgian Pilsner Malt15.3 lb Belgian Pilsner Malt	37	1.6	67.7%
3 lb	Mecca Grade - Metolius [Munich Style]3 lb Metolius [Munich Style]	35	8.7	13.3%
0.50 lb	Dingemans - Special B0.5 lb Special B	33.1	125	2.2%
0.70 lb	Aromatic Malt0.7 lb Aromatic Malt	35	20	3.1%
1.10 lb	Cane Sugar1.1 lb Cane Sugar - (late boil kettle addition)	46	0	4.9%
1 lb	Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition)	32	180	4.4%
1 lb	Briess - DME Pilsen Light1 lb DME Pilsen Light - (late boil kettle addition)	43	2	4.4%
22.60 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Artisan - Magnum0.5 oz Magnum Hops	Pellet	9.9	Boil	90 min	15.59	33.3%
1 oz	Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops	Pellet	3.5	Boil	90 min	11.02	66.7%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Artisan - Magnum (Pellet)	15.59	33.3%
1 oz	Artisan - Saaz (Czech) (Pellet)	11.02	66.7%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.34 gal		Strike	153 °F	152 °F	60 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 148 °F

Yeast

Wyeast - Belgian Ale 1214

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	68 - 78 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 198 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 8.5 oz Temp: 68 °F CO₂ Level: 3.5 Volumes

Target Water Profile

Fairfax County, VA, USA (Griffith 02/04/2022)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
32	7	7	21	21	80
Mash Chemistry and Brewing Water Calculator

Notes

Single infusion mash at 148°F (64°C); rest 60 mins. Sparge with acidified water at 168°F (76°C). Boil 90 mins. Add simple sugars and DME at 10 minutes left in boil. Oxygenate with pure O2 for 120 seconds @ 1 L/min with 0.5-micron stone. Pitch decanted 3L starter. Start fermentation at 68°F (20°C) and slowly ramp up to 78°F (26°C) over the course of the week. As fermentation dies down, slowly drop temp back to 68°F. Expect vigorous fermentation, blow off tube advised. Fermentation profile is attempting to simulate a free rise and fall at a commercial brewery. Use Bru’n Water’s “Chimay (boiled)” profile. 5.38 pH mash. If the beer tastes very boozy after fermentation is complete, then you did a good job. Age 1–2 years before enjoying. Carbonate to high carbonation and use counter-pressure filler to fill bottles.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-01-21 02:12 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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