The Reverend

Extract Recipe

Submitted By: Poggemeister (Shared)
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Batch Size: 5.00 galStyle: Belgian-Style Quadrupel (78B)
Boil Size: 5.97 galStyle Guide: GABF 2015
Color: 17.8 SRMEquipment: My Equipment
Bitterness: 44.7 IBUsBoil Time: 60 min
Est OG: 1.103 (24.4° P)
Est FG: 1.023 SG (5.8° P)Fermentation: My Aging Profile
ABV: 10.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Aromatic Malt (Briess) [Steep] (20.0 SRM) Grain 1
4.00 oz Caramel Malt - 20L (Briess) [Steep] (20.0 SRM) Grain 2
4.00 oz Caramel Malt - 40L (Briess) [Steep] (40.0 SRM) Grain 3
4.00 oz Special B Malt [Steep] (180.0 SRM) Grain 4
11 lbs 8.00 oz Extra Light Dry Extract [Boil] (3.0 SRM) Dry Extract 5
1 lbs D-90 Belgian Candi Syrup [Boil] (90.0 SRM) Sugar 6
1.75 oz Sterling [6.0%] - Boil 60 min Hops 7
1.25 oz Sterling [6.0%] - Boil 30 min Hops 8
1.00 oz Sterling [6.0%] - Boil 0 min Hops 9
1.0 pkgs Pasteur Champagne (Red Star #-) Yeast 10
1.0 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 11

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