dragonfyre
Well-Known Member
Hello everyone,
Been quite a while since I posted anything here, but I am seeking some guidance for a Belgian quad recipe.
BACKSTORY: An acquaintance of mine, who was a huge craft beer and home brew fan, passed on this past November due to a rare form of bile duct cancer. In consulting her widower, I found out that she was a major fan of Belgian beers, big ones with lots of hops. In honor of her, I am brewing a quad, first time ever, BIAB and using hops that share the same initials as her name (A and C). I chose two hops that have known fruity vs. citrus qualities, but I am a bit iffy about the grain bill. Please peruse and suggest, be gentle!
Recipe: Amanda's Belgian Quad BIAB
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 4.15 gal
Post Boil Volume: 3.40 gal
Batch Size (fermenter): 2.75 gal
Bottling Volume: 2.53 gal
Estimated OG: 1.084 SG
Estimated Color: 20.3 SRM
Estimated IBU: 34.6 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 71.1 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.00 gal Greenfield Drive Well Water 1 -
6 lbs 8.0 oz CHÂTEAU PILSEN 2RS (1.5 SRM) Grain 2 65.0 %
1 lbs 8.0 oz Munich II (Weyermann) (8.5 SRM) Grain 3 15.0 %
8.0 oz CHÂTEAU SPECIAL B® (148.0 SRM) Grain 4 5.0 %
8.0 oz Caravienne Malt (22.0 SRM) Grain 5 5.0 %
8.0 oz Wheat Malt, Red (Rahr) (3.2 SRM) Grain 6 5.0 %
8.0 oz Candi Sugar, Amber (75.0 SRM) Sugar 7 5.0 %
0.25 oz Calypso [13.00 %] - Boil 60.0 min Hop 8 16.4 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
0.75 oz Calypso [13.00 %] - Boil 5.0 min Hop 10 9.8 IBUs
1.00 oz Amarillo [9.20 %] - Steep/Whirlpool 10. Hop 11 8.4 IBUs
1.0 pkg Safebrew Abbey Ale (DCL/Fermentis #BE-25 Yeast 12 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 10 lbs
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 19.37 qt of water at 161.6 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Been quite a while since I posted anything here, but I am seeking some guidance for a Belgian quad recipe.
BACKSTORY: An acquaintance of mine, who was a huge craft beer and home brew fan, passed on this past November due to a rare form of bile duct cancer. In consulting her widower, I found out that she was a major fan of Belgian beers, big ones with lots of hops. In honor of her, I am brewing a quad, first time ever, BIAB and using hops that share the same initials as her name (A and C). I chose two hops that have known fruity vs. citrus qualities, but I am a bit iffy about the grain bill. Please peruse and suggest, be gentle!
Recipe: Amanda's Belgian Quad BIAB
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 4.15 gal
Post Boil Volume: 3.40 gal
Batch Size (fermenter): 2.75 gal
Bottling Volume: 2.53 gal
Estimated OG: 1.084 SG
Estimated Color: 20.3 SRM
Estimated IBU: 34.6 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 71.1 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.00 gal Greenfield Drive Well Water 1 -
6 lbs 8.0 oz CHÂTEAU PILSEN 2RS (1.5 SRM) Grain 2 65.0 %
1 lbs 8.0 oz Munich II (Weyermann) (8.5 SRM) Grain 3 15.0 %
8.0 oz CHÂTEAU SPECIAL B® (148.0 SRM) Grain 4 5.0 %
8.0 oz Caravienne Malt (22.0 SRM) Grain 5 5.0 %
8.0 oz Wheat Malt, Red (Rahr) (3.2 SRM) Grain 6 5.0 %
8.0 oz Candi Sugar, Amber (75.0 SRM) Sugar 7 5.0 %
0.25 oz Calypso [13.00 %] - Boil 60.0 min Hop 8 16.4 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
0.75 oz Calypso [13.00 %] - Boil 5.0 min Hop 10 9.8 IBUs
1.00 oz Amarillo [9.20 %] - Steep/Whirlpool 10. Hop 11 8.4 IBUs
1.0 pkg Safebrew Abbey Ale (DCL/Fermentis #BE-25 Yeast 12 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 10 lbs
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 19.37 qt of water at 161.6 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
