ProvOAK'd Ale - Belgian Quad

All Grain Recipe

Submitted By: jjeffers09 (Shared)
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Brewer: Jake / Randy
Batch Size: 15.50 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 19.10 galStyle Guide: BJCP 2015
Color: 23.3 SRMEquipment: Randman's Spike 20 Herms
Bitterness: 30.3 IBUsBoil Time: 75 min
Est OG: 1.079 (19.0° P)Mash Profile: RIMS-HERMS, Lager Step Mash
Est FG: 1.006 SG (1.6° P)Fermentation: Ale, Single Stage
ABV: 9.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
23.59 gal RO Water 1
8.90 g Calcium Chloride (Mash 60 min) Misc 2
5.80 ml Lactic Acid (Mash 60 min) Misc 3
5.04 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
3.78 g Baking Soda (Mash 60 min) Misc 5
1.50 g Campden Tablets (Mash 60 min) Misc 6
1.20 g Ascorbic Acid (Mash 0 min) Misc 7
0.73 g Epsom Salt (MgSO4) (Mash 60 min) Misc 8
0.30 g brewtan-B (btb) (Mash 0 min) Misc 9
0.22 g Salt (Mash 60 min) Misc 10
30 lbs Pale Ale Malt, Northwestern (Great Western) (4.1 SRM) Grain 11
4 lbs Barley, Flaked (Briess) (1.7 SRM) Grain 12
1 lbs 8.00 oz CHÂTEAU SPECIAL B® (152.4 SRM) Grain 13
1 lbs 8.00 oz Caramunich Malt (56.0 SRM) Grain 14
9.10 g Calcium Chloride (Sparge 60 min) Misc 15
5.15 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 16
3.86 g Baking Soda (Sparge 60 min) Misc 17
0.75 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 18
0.22 g Salt (Sparge 60 min) Misc 19
3 lbs Candi Syrup, D-45 [Boil] (45.0 SRM) Extract 20
1 lbs Candi Sugar, Dark [Boil] (275.0 SRM) Sugar 21
1.25 oz Summit [18.9%] - Boil 60 min Hops 22
3.10 items Whirlfloc Tablet (Boil 15 min) Misc 23
3.00 items Whirlfloc Tablet (Boil 15 min) Misc 24
1.00 oz ProvOAK - German [3.0%] - Boil 15 min Hops 25
1.00 oz ProvOAK - German [3.0%] - Boil 10 min Hops 26
1.00 oz ProvOAK - German [3.0%] - Boil 5 min Hops 27
0.42 g brewtan-B (btb) (Boil 0 min) Misc 28
1.0 pkgs Dark Belgian Cask (White Labs #WLP4653) Yeast 29

Notes

boiled for _____ to 16.5 Gal Batch 279

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