RB 4 ("Grand Cru?") (quad) Beer Recipe | All Grain Belgian Dark Strong Ale | Brewer's Friend
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RB 4 ("Grand Cru?") (quad)

317 calories 27.4 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 317 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Thursday January 16th 2020
1.096
1.017
10.4%
23.8
22.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 52.6%
7 lb Munich - Light 10L7 lb Munich - Light 10L 33 10 36.8%
2 lb Candi Syrup - Belgian Candi Syrup - D-902 lb Belgian Candi Syrup - D-90 32 90 10.5%
19 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 23.77 100%
0.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 148 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
RVA Yeast Labs - RVA 203 Trappist Ale III
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
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

===============================
1/15/2020
initial recipe creation notes:

  • choosing simple grain bill from NB's version because thats my style. they had belgian pale which i subbed for 2row but then changed my mind and went with a pilsner munich mix.
  • changed from 2lb 180 to 2lb 90 to reduce the calculated color to within the bjcp range
  • many recipes on aha were using magnum so i used the minimal of that to get into bjcp range
  • using one full pack of rva hopefully dont have to make substitutions. some options are
    1338 belgian strong ale
    3787 trappist style high gravity (<-- used this for tripel play in 2019, possibly reuse for 2020 tripel andor dubbel)
    ** 1762 belgian abbey ii
  • going to mash at 148 for 60. cb&b suggests 90 min mash at low temp. ill take the low temp but im pretty good at reaching low FG so ill stick with 60 mins

    note that there appears to be some back and forth about the definition of quad and belgian dark strong ale . brewers association has them as two separate styles however bjcp does not have quad. it has been said that quad should be a subcategory of BDSA, and also that quad refers to certain specific BDSA beers such as westy 12. indeed the base recipe referenced below from northern brewer appears to be a westy 12 clone. also of note is that rochefort 8 is considered BDSA while rochefort 10 is considered a quad.

    consulted with :
    1) northern brewer's quad : https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/AGNorthy12BelgianQuad-1532541330362.pdf?9962267991876753943

    2) craft beer & brewing article : https://beerandbrewing.com/make-your-best-belgian-dark-strong-ale/

    3) BJCP : http://www.bjcp.org/style/2015/26/26D/belgian-dark-strong-ale/

    4) winning homebrew recipes from aha : https://www.homebrewersassociation.org/homebrew-recipes/

    here is Ryan's recipe for Tin Tin's Magic Elixir :
    15lb: 2-row
    3lb: Munich
    0.5lb: Classic Wheat
    1lb: Aromatic
    1lb: Cara Munich
    1lb: Special "B"
    0.5lb: Melanoidin
    -----
    1lb: Dark Candi Sugar
    -----
    Hallertau Hops (4%) for 60 minutes
    ---
    WLP545


    Probably a sin but I changed this from Pils Malt.
    Recipe I found online had "cane sugar." I just like the taste of the Dark Candi Sugar better. Smarter people than me can argue that there is no difference but seems to add a little something IMHO.
    I wanted to do one of the two RVA Trappist but they were out when I bought my recipe.
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  • Last Updated: 2021-04-06 18:30 UTC
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