View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Belgian Quad

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 150 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.106 (recipe based estimate)
Efficiency: 71% (brew house)
Source: InnerCircle Brewing Co.
Calories: 351 calories (Per 12oz)
Carbs: 28.8 g (Per 12oz)

Created: Tuesday February 10th 2026

Bier van Sint-Sixtus

OG: 1.093 FG: 1.019 ABV: 9.8% IBU: 47

Original Gravity:

1.106

Final Gravity:

1.017

ABV (standard):

11.7%

IBU (tinseth):

44.0

SRM (morey):

35.7

Mash pH

5.5

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Bestmalz - BEST Pilsen10 lb BEST Pilsen	37	1.9	50%
5 lb	Briess - Brewers Malt 2-Row5 lb Brewers Malt 2-Row	37	1.8	25%
2 lb	Candi Syrup - Belgian Candi Syrup - D-1802 lb Belgian Candi Syrup - D-180 - (late boil kettle addition)	32	180	10%
1 lb	Bestmalz - BEST Munich1 lb BEST Munich	37	6.3	5%
12 oz	Briess - Aromatic Munich Malt 20L12 oz Aromatic Munich Malt 20L	35.4	20	3.8%
0.50 lb	Briess - US - Bonlander Munich Malt 10L0.5 lb US - Bonlander Munich Malt 10L	36	10	2.5%
6 oz	Bestmalz - BEST Special X6 oz BEST Special X	34.5	132.5	1.9%
6 oz	Briess - Extra Special Malt6 oz Extra Special Malt	33.5	130	1.9%
20 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.90 oz	Yakima Valley Hops - Magnum0.9 oz Magnum Hops		Pellet	12.2	First Wort	60 min	44.03	100%
0.90 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.90 oz	Yakima Valley Hops - Magnum (Pellet)		44.03	100%
0.90 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
8.87 gal	Strike	152 °F	--	--
1.67 gal	Sparge	--	--	--
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 150 °F

Other Ingredients

Amount	Name	Type	Use	Time
4.20 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.50 each	Campden Tablet	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
2.50 g	Gypsum	Water Agt	Mash	1 hr.
1.30 g	Salt	Water Agt	Mash	1 hr.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
0.50 each	Whirlfloc	Water Agt	Boil	5 min.

Yeast

Omega Yeast Labs - Belgian Ale W OYL-028

Amount:	1 Each	Cost:
Attenuation (custom):	81.5%	Flocculation:	Medium
Optimum Temp:	64 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 166 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.02 Volumes

Target Water Profile

Distilled Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50.7	5.8	15	82.6	63.8	0
Mash Chemistry and Brewing Water Calculator

Notes

Mashed in at 6am for 3 hours. raised temp after 2 hours to compensate for wide difference in element temp and inkbird temp (155 vs. 140) --> (165 - 150).

spilled about 1/4 gallons when pump tube came loose and spilled on floor.

transfered single from fermentor to keg while started boil.

pre-boil volume about 6.75 gallons
Boiled about 2.5 hours. Post boil volume about 5.25 gallons. Added candies sugar with 10 minutes left on boil.

Post boil OG 1.106
Transferred to blonde yeast cake. And began ferment at 19c. Ramped up to 25c over few days. Let stay in fermentor 3 weeks before transfer.
Fg 1.017 - abv 11.68%

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2026-04-09 16:25 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!