BCBC Quad
All Grain Recipe
Submitted By: tjc1026 (Shared)
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Brewer: Tim&Mike | |
Batch Size: 5.81 gal | Style: Belgian Dark Strong Ale (26D) |
Boil Size: 7.72 gal | Style Guide: BJCP 2015 |
Color: 15.5 SRM | Equipment: Brew Devil |
Bitterness: 31.2 IBUs | Boil 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.This Recipe Has Not Been Rated