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Quad II

347 calories
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Boil Size: 7 gallons
Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: PumpkinHill
Calories: 347 calories (Per 12oz)
Share: <EMBED>
1.104
1.024
10.52%
33.69
23.42
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
12.5 lb German - Pilsner12.5 lb Pilsner 38 1.6 62.5%
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 1.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 5%
0.5 lb German - Munich Light0.5 lb Munich Light 37 6 2.5%
0.5 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 2.5%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 3.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 32 180 5%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 5%
8 oz Maltodextrin8 oz Maltodextrin 39 0 2.5%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 5%
0.25 lb Raisins (dried)0.25 lb Raisins (dried) 29.25 0 1.3%
0.75 lb Figs (dried)0.75 lb Figs (dried) 29.95 0 3.8%
20 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1 oz Chinook1 oz Chinook Hops Pellet 11.3 Boil 60 min 29.4
1.75 oz Styrian Celeia1.75 oz Styrian Celeia Hops Pellet 2.6 Boil 10 min 4.29
 
Mash Guidelines
Amount Description Type Temp Time
--Decoction148 °F90 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
Amount:
1
Attenuation (custom):
75%
Flocculation:
Med/High
Optimum Temp:
63 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 641 B cells required
Yeast Pitch Rate and Starter Calculator
Amount:
1
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
64 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 641 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
.25 lbs of raisins and .75 lbs of dried figs pureed in a grain bag in secondary for 7 days.

Final gravity after secondary fermentation with figs and raisins was 1.011

Bottle conditioned with 6 oz of corn sugar
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View Count: 50
Brew Count: 0
Last Updated: 2019-05-10 13:16 UTC
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