Quad Ommegang

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
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Brewer: Martin Farstad Borg
Batch Size: 10.57 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 12.88 galStyle Guide: BJCP 2015
Color: 27.7 SRMEquipment: Braumeister 50L
Bitterness: 20.6 IBUsBoil Time: 90 min
Est OG: 1.090 (21.5° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 10.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
18.00 g Calcium Chloride (Mash 60 min) Misc 1
3.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
18 lbs 3.01 oz Pale Ale (BestMälz) (2.5 SRM) Grain 3
4 lbs 1.61 oz Extra Special (Briess) (130.0 SRM) Grain 4
1 lbs 15.75 oz Amber (Crisp) (35.5 SRM) Grain 5
1 lbs 15.75 oz BEST Caramel Hell (BESTMALZ) (15.2 SRM) Grain 6
1 lbs 14.70 oz Munich (BestMälz) (7.6 SRM) Grain 7
15.87 oz Candi Syrup, D-90 (90.0 SRM) Extract 8
4 lbs 10.08 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 9
2.65 oz Spalter Select [3.6%] - Boil 60 min Hops 10
1.94 oz Bobek [6.1%] - Boil 15 min Hops 11
2 pkgs Northeastern Abbey (Yeast Bay #-) Yeast 12

Taste Notes

Kjøl til 17C 120min oksygen. Pitch slurry fra 2rør i 2ltr starter. 26.3: 18C. 27.3: 19C. 28.3: 21C. 29.3: 22,5C. Cøk med 1-2 grader pr dag inntil 24C. Hold til nær FG. Overfør til fat. Hold rundt 14C i en uke. Crash til 1C i serveringsfryser og tapp ut en halvliter etter 2 uker for å fjerne gjærkake.
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