Belgian Quad - Mad Ferm - All Grain Belgian Dark Strong Ale Homebrew Beer Recipe

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Belgian Quad - Mad Ferm

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 120 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 290 calories (Per 12oz)
Carbs: 29 g (Per 12oz)

Created Tuesday November 6th 2018

Original Gravity:

1.087

Final Gravity:

1.021

ABV (standard):

8.67%

IBU (tinseth):

29.69

SRM (morey):

29.34

Mash pH

5.56

Cost

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	American - Pale 2-Row5 lb Pale 2-Row	37	1.8	59.7%
2 lb	American - Vienna2 lb Vienna	35	4	23.9%
5 oz	Belgian - CaraMunich5 oz CaraMunich	33	50	3.7%
2 oz	American - Caramel / Crystal 120L2 oz Caramel / Crystal 120L	33	120	1.5%
1 oz	German - Carafa II1 oz Carafa II	32	425	0.7%
7 oz	Candi Syrup - Belgian Candi Syrup - D-907 oz Belgian Candi Syrup - D-90	32	90	5.2%
7 oz	Candi Syrup - Belgian Candi Syrup - D-1807 oz Belgian Candi Syrup - D-180	32	180	5.2%
8.38 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Hallertau Hersbrucker0.6 oz Hallertau Hersbrucker Hops	Pellet	6	Boil	90 min	29.69	100%

Show Summary View

Amount	Variety	IBU	Bill %
0.6 oz	Hallertau Hersbrucker (Pellet)	29.69	100%
0.6 oz

Mash Guidelines

Amount	Type	Temp	Time
10 qt	Temperature	144 °F	30 min
1 gal	Temperature	158 °F	30 min
2.5 gal	Sparge	172 °F	5 min
Starting Mash Thickness: 1.25 qt/lb

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each
Attenuation (avg):	77.5%	Flocculation:	Med-High
Optimum Temp:	66 - 72 °F	Starter:	Yes
Fermentation Temp:	64 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 99 B cells required