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Quadzilla Aged in French Oak, Bourbon

313.66 calories 31.72 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.7 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Steve Suhy
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Monday August 1st 2016
1.094
1.023
9.28%
17.04
42.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.20 lb Pale Malt (2 Row) Bel12.2 lb Pale Malt (2 Row) Bel 36.8 3 68.9%
1.50 lb Pilsner (2 Row) Bel1.5 lb Pilsner (2 Row) Bel 36.3 2 8.5%
11 oz Aromatic Malt11 oz Aromatic Malt 35.9 26 3.9%
5.60 oz Special B (Castle Malting)5.6 oz Special B (Castle Malting) 35 152.28 2%
3.70 oz Caramel Malt - 60L (Briess)3.7 oz Caramel Malt - 60L (Briess) 33.6 60 1.3%
3.70 oz Chocolate Malt3.7 oz Chocolate Malt 27.6 350 1.3%
2.50 lb Candi Syrup, D-1802.5 lb Candi Syrup, D-180 32 180 14.1%
17.7 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.4 Boil 120 min 10.14 50%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.4 Boil 40 min 4.08 25%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.4 Boil 20 min 2.82 25%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
19 qt Mash In Infusion 152 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp PH 5.2 Stabilizer Water Agt Mash 1 hr.
1.10 qt Whirlfloc Tablet Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       CO2 Level: 2.3 Volumes
 
Notes

Ovila Clone BYO Dec '12

Primary at 15 days, Added 2 oz french oak medium with Maker's Mark bourbon

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-08-06 15:57 UTC
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