Hi all,
I'd like to first give you some background - this is only my 2nd all-grain brew, so I'm trying to keep it simple (as I don't have someone experienced to brew with). At any rate, I already have a 50 pound bag of Canadian 2-Row so I'd like for that to be the lion's share of my grain bill. Below is a recipe that I've developed on my own using BeerSmith with a few of my favorite elements from other Belgian Strong recipes I've found. Insight is welcome; I go to the HBS tomorrow and can make another trip on Friday morning. Brew starts midday Friday, so I'm basically married to the Wyeast. I'll be making my starter Thursday afternoon. Thanks in advance for feedback and advice!
Best,
Matt
Recipe: Clover Ridge Quadrupel
Style: Belgian Dark Strong Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.20 gal
Estimated OG: 1.093 SG
Estimated Color: 21.4 SRM
Estimated IBU: 23.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 64.9 %
3 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2 16.2 %
12.0 oz Aromatic Malt (26.0 SRM) Grain 3 4.1 %
12.0 oz Biscuit Malt (23.0 SRM) Grain 4 4.1 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 1.4 %
4.0 oz Carafoam (2.0 SRM) Grain 6 1.4 %
1 lbs 8.0 oz Brown Sugar, Dark (50.0 SRM) Sugar 7 8.1 %
1.50 oz Styrian Goldings [5.40 %] - Boil 60.0 mi Hop 8 19.0 IBUs
0.25 oz Styrian Goldings [5.40 %] - Boil 30.0 mi Hop 9 2.7 IBUs
0.25 oz Styrian Goldings [5.40 %] - Boil 15.0 mi Hop 10 1.7 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast 11 -
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 18 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 21.25 qt of water at 169.2 F 156.0 F 45 min
Mash Out Add 8.50 qt of water at 202.8 F 168.0 F 10 min
Sparge: Fly sparge with 0.82 gal water at 168.0 F
I'd like to first give you some background - this is only my 2nd all-grain brew, so I'm trying to keep it simple (as I don't have someone experienced to brew with). At any rate, I already have a 50 pound bag of Canadian 2-Row so I'd like for that to be the lion's share of my grain bill. Below is a recipe that I've developed on my own using BeerSmith with a few of my favorite elements from other Belgian Strong recipes I've found. Insight is welcome; I go to the HBS tomorrow and can make another trip on Friday morning. Brew starts midday Friday, so I'm basically married to the Wyeast. I'll be making my starter Thursday afternoon. Thanks in advance for feedback and advice!
Best,
Matt
Recipe: Clover Ridge Quadrupel
Style: Belgian Dark Strong Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.22 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.20 gal
Estimated OG: 1.093 SG
Estimated Color: 21.4 SRM
Estimated IBU: 23.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 64.9 %
3 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2 16.2 %
12.0 oz Aromatic Malt (26.0 SRM) Grain 3 4.1 %
12.0 oz Biscuit Malt (23.0 SRM) Grain 4 4.1 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 1.4 %
4.0 oz Carafoam (2.0 SRM) Grain 6 1.4 %
1 lbs 8.0 oz Brown Sugar, Dark (50.0 SRM) Sugar 7 8.1 %
1.50 oz Styrian Goldings [5.40 %] - Boil 60.0 mi Hop 8 19.0 IBUs
0.25 oz Styrian Goldings [5.40 %] - Boil 30.0 mi Hop 9 2.7 IBUs
0.25 oz Styrian Goldings [5.40 %] - Boil 15.0 mi Hop 10 1.7 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast 11 -
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 18 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 21.25 qt of water at 169.2 F 156.0 F 45 min
Mash Out Add 8.50 qt of water at 202.8 F 168.0 F 10 min
Sparge: Fly sparge with 0.82 gal water at 168.0 F