20180901 Belgian Quad

All Grain Recipe

Submitted By: AlandCam (Shared)
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Brewer: Al, Cam, Ross, Zoe
Batch Size: 20.00 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 25.09 galStyle Guide: BJCP 2015
Color: 26.9 SRMEquipment: BrewEasy™ 20 Gallon
Bitterness: 18.6 IBUsBoil Time: 60 min
Est OG: 1.094 (22.4° P)Mash Profile: BIAB, Full Body
Est FG: 1.023 SG (5.8° P)Fermentation: Ale, Two Stage
ABV: 9.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
55 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
8 lbs Caravienne Malt (22.0 SRM) Grain 2
4 lbs Munich Malt (9.0 SRM) Grain 3
3 lbs 8.00 oz Special B Malt (180.0 SRM) Grain 4
3 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
2 lbs Wheat Malt, Bel (2.0 SRM) Grain 6
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7
1.50 oz Spaltz [4.8%] - Boil 40 min Hops 8
1.00 oz Nugget [13.0%] - Boil 40 min Hops 9
0.50 oz Magnum [12.0%] - Boil 40 min Hops 10
0.50 oz Tettnang [4.5%] - Boil 40 min Hops 11
1.50 oz Spaltz [4.8%] - Boil 0 min Hops 12
1.00 oz Nugget [13.0%] - Steep 0 min Hops 13
0.50 oz Magnum [12.0%] - Boil 0 min Hops 14
0.50 oz Tettnang [4.5%] - Boil 0 min Hops 15
0.30 oz Saaz [3.8%] - Boil 0 min Hops 16
4.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 17
10.00 lbs Mixed Berries (Secondary 0 min) Misc 18

Notes

.37 crystal 120 in receipe should be crystal 350 L 10:40 Mash at 141 F grains Belgian Pils, 2 Row, and Munich II 11:10 158 F 11:20 Mash down to 145 F, added rest of grains 11:33 reintroduced heat 11:59 started sparge

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