Erik's Quad
All Grain Recipe
Submitted By: Bige2448 (Shared)
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Brewer: Erik | |
Batch Size: 3.75 gal | Style: Belgian Dark Strong Ale (26D) |
Boil Size: 5.42 gal | Style Guide: BJCP 2021 |
Color: 24.0 SRM | Equipment: 001 Edelmetall 8G for Small Batch size |
Bitterness: 32.7 IBUs | Boil Time: 60 min |
Est OG: 1.092 (22.0° P) | Mash Profile: 01 Single Infusion, Light/Medium Body, ( 150 F ) Batch Sparge |
Est FG: 1.014 SG (3.7° P) | Fermentation: Ale, Two Stage |
ABV: 10.4% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
7.00 gal |
Distilled Water |
Water |
1 |
4.05 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
3.50 g |
Baking Soda (Mash 60 min) |
Misc |
3 |
2.50 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
2.20 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
2.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
6 |
0.40 g |
Salt (Mash 60 min) |
Misc |
7 |
8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
8 |
8 lbs |
Isaria 1924 Heirloom Malt - Weyermann (3.5 SRM) |
Grain |
9 |
2 lbs |
Brewers Malt 2-Row (Briess) (1.8 SRM) |
Grain |
10 |
1 lbs |
Riverbend - Dark Munich (25.0 SRM) |
Grain |
11 |
8.00 oz |
Carafoam (2.0 SRM) |
Grain |
12 |
8.00 oz |
Special B (Dingemans) (120.0 SRM) |
Grain |
13 |
1 lbs |
Soft Candi Sugar, Brun Foncé (Dark) [Boil] (22.0 SRM) |
Dry Extract |
14 |
1.20 oz |
Northern Brewer [6.0%] - Boil 60 min |
Hops |
15 |
1 lbs |
Candi Syrup, D-90 [Boil for 5 min] [Boil] (90.0 SRM) |
Extract |
16 |
1.00 |
Whirlfloc Tablet (Boil 5 min) |
Misc |
17 |
1.00 oz |
Strisslespalt [3.3%] - Boil 5 min |
Hops |
18 |
1.00 |
Yeast Nutrient (Boil 5 min) |
Misc |
19 |
3.0 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
20 |
Taste Notes
03/21/2024
Color deep copper/brown, herbal aroma bouquet, slight raisin taste, no hot alcohol, low hop bitterness, dry finish,
very smooth Notes
Brew Day
03/09/2024
Filled mash tun with 6 gallons distilled water
Used 2 ML lactic acid
Added brewing salts
Sparged with 1 gallon distilled water using 3/4 ML lactic acid
Pre-boil gravity 1.057
PH 5.3
OG 1.084
Collected 4 1/4 gallons in fermenter
Chilled to 60 degrees
Pitched yeast at 62 degrees 3:00 pm
Set temp contol @ 68 degrees
--------------------------------------------------------------------
03/10/2024
Blow off tube activity 11 hours after pitching yeast
Fermenter temp at 4:00 am 65 degrees
---------------------------------------------------------------------
03/15/2024
Removed 7 ounces; gravity reading 1.020, fermenting @ 68 degrees
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03/16/2024
Removed 23 ounces, set temp to 66 degrees
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03/21/2024
Removed 7 ounces; gravity reading 1.009, set temp to 64 degrees
------------------------------------------------------------------------
03/22/2024
Set temp to 61 degrees held for 5 days then allowed to freerise
to room temp over next 2 days
------------------------------------------------------------------------
03/28/2024
Removed 34 ounces ;gravity reading 1.008
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03/29/2024
Bottling Day
FG 9.98% ABV
Apparent Attenuation 90%
2.05 Plato
Used 2 5/8 ounces corn sugar
Bottled 37
This Recipe Has Not Been Rated