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bbarnumboy · 12-07-2012, 03:09 PM

I am thinking of brewing a Quadrupel but I only have grain percentages. Could anyone here translate those percentages into Lbs or ounces of grain for me? This will be for a 5 gallon batch.

Thank you and here is the grain bill

OG: 1.093
AE: 1.018

Grist:
Pale 2-Row – 90.6%
Special B – 1.9%
Aromatic – 3.7%
Cara-45 – 1.9%
Cara-20 – 1.9%
17.81oz Dark Belgian Candy Sugar added at start of boil

**Obliviousbrew** · 12-07-2012, 03:12 PM

I don´t have brewing software here at work but you´ll need your estimated efficiency to do so.

bbarnumboy · 12-07-2012, 03:20 PM

I don't normally get the best efficiency so probably around %60

JordanThomas · 12-07-2012, 03:34 PM

13.5 lb Pilsen
9oz Aromatic
4.8oz Cara-45
4.8oz Cara-20
4.8oz Special B
1lb Candi syrup

That'll get you 1.094 OG and 1.024 FG (probably closer to 1.019 if you use WLP500 - I get ~80-82% attenuation with it).

EDIT: this was written for 85% efficiency...

Okay, try this:

18 lb Pilsen
12oz Aromatic
6.4oz Cara-45
6.4oz Cara-20
6.4oz Special B
1lb Candi syrup (Add this at the last 5 minutes of the boil, not in the beginning)

bbarnumboy · 12-07-2012, 03:44 PM

Think I could benefit from adding more Candi sugar? Thanks alot for the translation.

I was considering the Wyeast 3787. Do you think that the WLP500 would be a good choice?

bbarnumboy · 12-07-2012, 03:50 PM

i really need to get a good beer program. do you have a recommendation for mash temp on this style? I have never made a Quad before.

JordanThomas · 12-07-2012, 04:18 PM

Do you have an iphone/android phone? Beerpal is awesome, and it's $2 for iphone.

I'd mash between 150 and 152. I should have asked, are you making your own sugar, or using syrup or hard rock candy?

With the syrup, you add it at the end of the boil (5min addition) and I'm not sure how to add the hard candy. Probably earlier like you originally mentioned.

BudzAndSudz · 12-07-2012, 04:31 PM

Quote:

Originally Posted by bbarnumboy

Think I could benefit from adding more Candi sugar? Thanks alot for the translation.

I was considering the Wyeast 3787. Do you think that the WLP500 would be a good choice?

Candi sugar is an overpriced joke. Go with turbinado, jaggery, or just plain table sugar. Seriously. And yes, you could go as high as 20% on the sugar to help reach that og and dry out the finish.

Wlp500 is delicious, but I like 530 more for triples. 550 is also good. Really just pick a number, They're all delicious.

BudzAndSudz · 12-07-2012, 04:33 PM

Also I disagree with the poster above me about when to add the sugar. Adding at the start of the boil contributes to delicious melanoiden production, which would be undesirable in a BGSA, but perfect in a quad. Be careful though, as the high gravity will affect hop utilization.

JordanThomas · 12-07-2012, 04:36 PM

Quote:

Originally Posted by BudzAndSudz

Candi sugar is an overpriced joke. Go with turbinado, jaggery, or just plain table sugar. Seriously. And yes, you could go as high as 20% on the sugar to help reach that og and dry out the finish.

Wlp500 is delicious, but I like 530 more for triples. 550 is also good. Really just pick a number, They're all delicious.

Well this is a quad. WLP500 is the most fruity, WLP540 is medium fruity, and WLP550 is most spicy/least fruity of the 3 Belgian Dark Strong strains from White Labs.

Also, I know you can produce different shades of invert sugar at home with beet or cane sugar and some acid and another chemical that I cannot remember (DAP?), but according to the sugar producers (I know, they are biased) there is no substitute for the syrups. I'm going to attempt a dubbel after the 1st of the year with homemade sugar in place of CSI's D-180 and WLP500 with the same grain and hop bill. We will see...