Quad Ommegang 
All Grain Recipe
Submitted By: MartinFarstadBorg (Shared)
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| Brewer: Martin Farstad Borg | |
| Batch Size: 10.57 gal | Style: Belgian Dark Strong Ale (26D) |
| Boil Size: 12.88 gal | Style Guide: BJCP 2015 |
| Color: 27.7 SRM | Equipment: Braumeister 50L |
| Bitterness: 20.6 IBUs | Boil 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 |
| 2.0 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.This Recipe Has Not Been Rated
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