Belgian Quad

All Grain Recipe

Submitted By: DarthTexan (Shared)
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Brewer: John Black
Batch Size: 6.00 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 7.69 galStyle Guide: BJCP 2015
Color: 24.1 SRMEquipment: ANVIL Foundry 18 (10 gal batch) size
Bitterness: 32.0 IBUsBoil Time: 60 min
Est OG: 1.107 (25.2° P)Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 12.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.09 gal Distilled Water Water 1
4.10 g Calcium Chloride (Mash 60 min) Misc 2
2.62 g Baking Soda (Mash 60 min) Misc 3
1.02 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.00 ml Lactic Acid (Mash 60 min) Misc 5
16 lbs Pilsen Malt (Briess) (1.2 SRM) Grain 6
1 lbs 4.00 oz Munich I (Weyermann) (7.1 SRM) Grain 7
12.00 oz Aromatic Malt (26.0 SRM) Grain 8
12.00 oz Special B Malt (180.0 SRM) Grain 9
11.20 oz Caramunich I (Weyermann) (51.0 SRM) Grain 10
8.00 oz Carapils Malt (Briess) (1.5 SRM) Grain 11
4.17 g Calcium Chloride (Sparge 60 min) Misc 12
2.67 g Baking Soda (Sparge 60 min) Misc 13
1.04 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 14
1 lbs Candi Syrup, Simplicity [Boil] (1.0 SRM) Extract 15
12.80 oz Candi Syrup, D-180 [Boil] (180.0 SRM) Extract 16
8.00 oz Sugar, Table (Sucrose) [Boil] (1.0 SRM) Sugar 17
3.00 oz East Kent Goldings (EKG) [5.0%] - Boil 60 min Hops 18
2.0 pkgs Trappist Ale (White Labs #WLP500) Yeast 19

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