BCBC Quad

All Grain Recipe

Submitted By: tjc1026 (Shared)
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Brewer: Tim&Mike
Batch Size: 5.81 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 7.72 galStyle Guide: BJCP 2015
Color: 15.5 SRMEquipment: Brew Devil
Bitterness: 31.2 IBUsBoil Time: 90 min
Est OG: 1.088 (21.0° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 9.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.30 ml Lactic Acid (Mash 60 min) Misc 1
3.50 g Calcium Chloride (Mash 60 min) Misc 2
1.70 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
1.50 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
10 lbs 5.79 oz Pale Malt, Best (Simpsons) (2.5 SRM) Grain 5
2 lbs 10.33 oz Munich Malt (Simpsons) (10.9 SRM) Grain 6
14.11 oz Wheat, Flaked (1.6 SRM) Grain 7
10.58 oz Crystal, DRC® (Simpsons) (152.3 SRM) Grain 8
7.05 oz Caramunich I (Weyermann) (51.0 SRM) Grain 9
3.53 oz Caramalt (Simpsons) (18.3 SRM) Grain 10
1.20 oz Northern Brewer [9.3%] - Boil 60 min Hops 11
0.90 g Calcium Chloride (Boil 60 min) Misc 12
0.40 g Epsom Salt (MgSO4) (Boil 60 min) Misc 13
0.40 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 14
1.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 15
14.11 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 16
3.53 oz Dememera Sugar (2.0 SRM) Sugar 17

Notes

Target Water. Ca: 55. Mg: 6. Na: 4.5. SO4: 64. Cl: 64. Mash pH: 5.35. Mash liquor target was 28.5L. Had to remove 3L. New total liquor was 25.5L. Pre-boil volume 32L. Post-boil volume 27L. Post-boil gravity 16.7P (before sugar). Post-boil gravity 18.4P (estimated with sugar addition). Sugar added after 3 days of fermentation.

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