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#46 Quadrupel - Belgian Dark Strong Ale Oak Aged

317 calories 27 carbs
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 120 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 317 calories (Per 355mL)
Carbs: 27 g (Per 355mL)
Created Monday September 14th 2015
1.096
1.017
10.34%
34.16
21.62
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
7.6 kg German - Pale Ale7.6 kg Pale Ale 39 2.3 72.4%
1 kg Belgian Candi Sugar - Amber/Brown (60L)1 kg Belgian Candi Sugar - Amber/Brown (60L) - (late addition) 38 60 9.5%
0.6 kg German - Abbey Malt0.6 kg Abbey Malt 33 17 5.7%
0.6 kg German - Wheat Malt0.6 kg Wheat Malt 37 2 5.7%
0.32 kg Weyermann - CaraBelge0.32 kg CaraBelge 33 13.6 3%
0.28 kg Belgian - Special B0.28 kg Special B 34 115 2.7%
0.1 kg German - Carafa I0.1 kg Carafa I 32 340 1%
10.5 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
35 g Yakima Valley Hops - Southern Promise35 g Southern Promise Hops Pellet 10.8 Boil 67 min 30.2 53%
16 g Saaz16 g Saaz Hops Pellet 3.5 Boil 10 min 1.58 24.2%
15 g Yakima Valley Hops - Southern Aroma15 g Southern Aroma Hops Pellet 5.6 Boil 10 min 2.38 22.7%
 
Mash Guidelines
Amount Description Type Temp Time
0 L Infusion 66 °C 60 min
0 L Temperature 71 °C 15 min
0 L Temperature 77 °C 5 min
Starting Mash Thickness: 3 L/kg
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
14 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Notes

biterness slightly high, I want to lager this beer. Styrian goldings' spiciness well accommodated by dubbel and quadrupel.

Should be not too dark, rather deep brown.
huge dark fruits, prunes, raisins, figs, dates, grapes. Slight oakiness.

Focus on the quality of candy sugar! Dark fruits come from there, only followed by caramel from malt.
Perhaps exchange some pale ale to lighten the color and accommodate more specialty malt.

Keep the grain bill simple, most of the color comes from caramelized sugar (but not burnt!). don't be afraid of long boil - 120-150 min to enrich in melanoidins.

Fermentation temp. Start at 14C, increase over 14 days to 25C. Secondary at 10C for 6weeks . Fill the south african rum barrel and age for 9 weeks. Bottle condition for 12 months.

Yielded 30L of wort at 1.084 before candy syrup addition. Efficiency 83%.

Notes after fermentation: After 15 days of primary d = 1.021. Secondary in the room at 16C. Yeast look very healthy.
after additional 10 days(17.10.2015), gravity still 1.021. Racked off to a glass carboy, brandy-oak wood added and 0.5g of potassium metabisulfite.
03.05.2016. Still sitting in the carboy with wood. D = 1.011 (check before bottling). pH 4.4. estimated 11%

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  • Public: Yup, Shared
  • Last Updated: 2018-06-14 07:56 UTC
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