Namesake Quad - 5gal Extract 
Extract Recipe
Submitted By: thehomebrewersd (Shared)
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| Brewer: Home Brewing Co. | |
| Batch Size: 5.00 gal | Style: Belgian Dark Strong Ale (26D) |
| Boil Size: 7.38 gal | Style Guide: BJCP 2015 |
| Color: 28.9 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
| Bitterness: 26.3 IBUs | Boil Time: 60 min |
| Est OG: 1.087 (20.9° P) | |
| Est FG: 1.016 SG (4.0° P) | Fermentation: Ale, Two Stage |
| ABV: 9.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Munich I (Weyermann) (7.1 SRM) |
Grain |
1 |
| 6.00 oz |
Double Roasted Crystal (Simpsons) (152.0 SRM) |
Grain |
2 |
| 6.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
| 9 lbs |
Extra Light Dry Extract (3.0 SRM) |
Dry Extract |
4 |
| 2 lbs |
Candi Syrup, D-90 (90.0 SRM) |
Extract |
5 |
| 1 lbs |
Candi Syrup, D-180 (180.0 SRM) |
Extract |
6 |
| 0.75 oz |
Hallertau Magnum [11.4%] - Boil 60 min |
Hops |
7 |
| 1.00 oz |
East Kent Goldings (EKG) [5.0%] - Boil 15 min |
Hops |
8 |
| 2.0 pkgs |
Belgian Mix (Giga Yeast #GY007) |
Yeast |
9 |
| 8.00 oz |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
10 |
Notes
Add Dark Candi Syrup at flameout or directly into the fermenter
Add Cane Sugar and Dark Candi Syrup 3-4 days into primary fermentation
Pitch yeast at 65 degrees and let rise to approx 72 degrees
This Recipe Has Not Been Rated
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