Erik's Quad #2 BJCP 26D 
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: 21.5 SRM | Equipment: 001 Edelmetall 8G for Small Batch size |
| Bitterness: 29.0 IBUs | Boil Time: 60 min |
| Est OG: 1.086 (20.6° P) | Mash Profile: 01 Single Infusion, Light/Medium Body, ( 148 F ) Batch Sparge |
| Est FG: 1.014 SG (3.7° P) | Fermentation: Ale, Two Stage |
| ABV: 9.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.00 gal |
Distilled Water |
Water |
1 |
| 4.50 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 3.90 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 2.75 g |
Baking Soda (Mash 60 min) |
Misc |
4 |
| 2.20 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
5 |
| 1.80 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
6 |
| 0.25 g |
Salt (Mash 60 min) |
Misc |
7 |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
8 |
| 5 lbs |
Boheimian Pilsner (Floor Malted Light color) (2.0 SRM) |
Grain |
9 |
| 3 lbs |
Chateau Pilsen Malt (1.6 SRM) |
Grain |
10 |
| 1 lbs 6.00 oz |
Riverbend - Dark Munich (25.0 SRM) |
Grain |
11 |
| 14.00 oz |
White Wheat Malt (Great Western) (3.6 SRM) |
Grain |
12 |
| 13.04 oz |
Special B (Dingemans) (120.0 SRM) |
Grain |
13 |
| 8.00 oz |
Carafoam (Weyermann) (2.0 SRM) |
Grain |
14 |
| 1.50 oz |
Styrian Goldings [3.5%] - Boil 60 min |
Hops |
15 |
| 1.00 oz |
Styrian Goldings [3.5%] - Boil 15 min |
Hops |
16 |
| 8.00 oz |
Piloncillo Sugar Dark (Oscuro) [Boil for 15 min] [Boil] (75.0 SRM) |
Sugar |
17 |
| 1 lbs |
Soft Candi Sugar, Brun Léger (Light) [Boil for 10 min] [Boil] (6.5 SRM) |
Dry Extract |
18 |
| 1.00 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
19 |
| 1.00 items |
Yeast Nutrient (Boil 10 min) |
Misc |
20 |
| 3.0 pkgs |
Belgian Ardennes (Wyeast Labs #3522) |
Yeast |
21 |
Notes
************************** NOTE USE 7/8 oz. CORN SUGAR TO CARB *****************************************************
05/04/2025
Brew Day
Added 6 1/2 gallons distilled water to mash tun
Added 4 1/2 ML Lactic acid
Added brewing salts
Used 1 gallon distilled water to sparge & 3/4 ML Lactic acid
Added 1/2 ML Lactic acid to pre-boil wort to lower PH
PH 5.6
OG 1.080
Transfered 4 gallons of wort to fermenter from boil kettle
Pitched yeast @ 60 degrees 2:00 pm
Set temp control @70 degrees
Blowoff tube activity began around 7:30 pm
--------------------------------------------------------------------------------------
05/10/2025
Airlock acivity still ongoing @ 8:30 pm slowed considerably but still active
--------------------------------------------------------------------------------------
05/11/2025
Trub dump removed 32 oz.
--------------------------------------------------------------------------------------
05/15/2025
Removed 5 oz gravity 1.012
--------------------------------------------------------------------------------------
05/18/2025
Trub dump removed 20 oz.
---------------------------------------------------------------------------------------This Recipe Has Not Been Rated
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