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26D - Belgian Dark Strong Ale (Quad)

294 calories 27 carbs
Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 30 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 19.8 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: gozer
Calories: 294 calories (Per 355mL)
Carbs: 27 g (Per 355mL)
Created Monday December 3rd 2018
21.3 °P
4.7 °P
9.23%
30.47
20.44
5.67
 
Brew Log History

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Fermentables
Amount Fermentable PPG °L Bill %
8.5 kg Belgian - Pilsner8.5 kg Pilsner 37 1.6 85.9%
400 g Belgian Candi Sugar - Amber/Brown (60L)400 g Belgian Candi Sugar - Amber/Brown (60L) 38 60 4%
600 g Cane Sugar600 g Cane Sugar 46 0 6.1%
200 g Belgian - Special B200 g Special B 34 115 2%
200 g American - Chocolate200 g Chocolate 29 350 2%
9.9 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
36 g Magnum36 g Magnum Hops Pellet 10.5 First Wort   25.35 33.3%
72 g Fuggles72 g Fuggles Hops Pellet 4.5 Boil 5 min 5.12 66.7%
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med/High
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 179 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 7.15 g/l
 
Target Water Profile
Arvada, Colorado 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
  • based on "Westbound Quad" recipe on the HBA website/zymurgy magazine. That called for 1.1kg dark candi sugar @ 180L. I'll use 180 if I can find it, otherwise I'll mix/match dark and light to try and hit about 20 SRM.

    recipe (login required):
    https://www.homebrewersassociation.org/homebrew-recipe/westbound-quad/

    the TL;DR
    MALTS (for 20L batch)
    15 lb. (6.8 kg) Belgian Pilsner malt
    2.5 lb. (1.13 kg) 180° L dark candi sugar

    Original Gravity: 1.091 (21.8° P)
    Final Gravity: 1.009 (2.3° P)
    ABV: 11%
    IBU: 30
    SRM: 29
    Efficiency: 75%

    update 2019-10-17: first attempt at this ended up looking like a tripel because the candi sugar was not as dark as advertised (60°L rather than 275). Fixed by making a reduction of Special B and Chocolate malt (recipe updated).
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-17 16:34 UTC
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