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D&D Quad

Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 75% (brew house)
Source: D&D Reilly
Calories: 339 calories (Per 12oz)
Carbs: 31.3 g (Per 12oz)

Created: Saturday October 27th 2018

Original Gravity:

1.102

Final Gravity:

1.021

ABV (standard):

10.6%

IBU (tinseth):

25.5

SRM (morey):

24.1

Mash pH

5.2

Cost $

n/a

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Brew Log History

Target 72°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
16.50 lb	US - Pale 2-Row16.5 lb Pale 2-Row	37	1.8	82%
1 lb	Bestmalz - BEST Acidulated1 lb BEST Acidulated	35.9	2.81	5%
1 lb	Briess - Caramel Malt - 80L1 lb Caramel Malt - 80L	35	80	5%
6 oz	Briess - Caramel Malt - 60L6 oz Caramel Malt - 60L	35.4	60	1.9%
2 oz	Belgian - Biscuit2 oz Biscuit	35	23	0.6%
2 oz	German - Acidulated Malt2 oz Acidulated Malt	27	3.4	0.6%
1 lb	Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180	32	180	5%
20.12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Brewer's Gold1 oz Brewer's Gold Hops	Pellet	6.2	Boil	60 min	17.19	45.5%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	2.6	Boil	15 min	1.79	22.7%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	2.6	Boil	60 min	3.6	22.7%
0.20 oz	Huell Melon0.2 oz Huell Melon Hops	Pellet	5.2	Boil	60 min	2.88	9.1%
2.20 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Brewer's Gold (Pellet)	17.19	45.5%
1 oz	Styrian Goldings (Pellet)	5.39	45.4%
0.20 oz	Huell Melon (Pellet)	2.88	9.1%
2.20 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.25 gal	Infusion	--	150 °F	90 min
3.27 gal	Sparge	--	170 °F	20 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1.50 tsp	Irish Moss	Fining	Boil	15 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
4 g	Baking Soda	Water Agt	Mash	1 hr.
0.50 tsp	sweet orange peel	Flavor	Boil	15 min.
0.50 tsp	bitter orange peel	Flavor	Boil	5 min.
0.50 tsp	coriander	Flavor	Boil	15 min.
0.50 tsp	coriander	Flavor	Boil	5 min.

Yeast

Wyeast - Trappist High Gravity 3787

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Med-High
Optimum Temp:	64 - 78 °F	Starter:	Yes
Fermentation Temp:	72 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 252 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
132	13	20	38	99	326
3g Gypsum: 2g Calcium Chloride: 7.5g Baking Soda: Brugge Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity pH 132 13 20 38 99 326 (CaCO3) 8
Mash Chemistry and Brewing Water Calculator

Notes

DOse prior to bottling with wyeast 1214 Belgian Abbey 3 days prior.
Then add priming sugar - 11/4 cups dme boiled in 2 cups water.

Last Updated and Sharing

748

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Brews

Public: Yup, Shared
Last Updated: 2022-10-24 21:17 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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D&D Quad

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