Erik's Quad

All Grain Recipe

Submitted By: Bige2448 (Shared)
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Brewer: Erik
Batch Size: 3.75 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 5.42 galStyle Guide: BJCP 2021
Color: 24.0 SRMEquipment: 001 Edelmetall 8G for Small Batch size
Bitterness: 32.7 IBUsBoil 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 ---------------------------------------------------------------------------- 03/16/2024 Removed 23 ounces, set temp to 66 degrees ---------------------------------------------------------------------------- 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 ----------------------------------------------------------------------- 03/29/2024 Bottling Day FG 9.98% ABV Apparent Attenuation 90% 2.05 Plato Used 2 5/8 ounces corn sugar Bottled 37

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