PL | EN

  1. Dashboard
  2. Public recipes
  3. Belgian Quadrupel

Belgian Quadrupel

0
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 22.2 liter(s)
    Mash size
  • 29.6 liter(s)
    Total mash volume

Steps

Temp Time
55 C 10 min
68 C 60 min
72 C 30 min
78 C 5 min

  • Brewlog is empty

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members can add private recipes and batches? Become a PRO member!

Fermentables

20.7 BLG
20.8 SRM
Type Name Amount Yield EBC
Grain Castle Malting - Pilsen 5.5 kg 67.9% 81 % 5
CastleMalting
Grain Castle Malting - Munich 25 EBC 0.5 kg 6.2% 80 % 25
Grain Wheat, Flaked 0.6 kg 7.4% 77 % 4
Grain Carafa III 0.1 kg 1.2% 70 % 1034
Grain Abbey Castle 0.2 kg 2.5% 80 % 45
Grain Special B Castle 0.5 kg 6.2% 70 % 350
Sugar Cane (Beet) Sugar 0.2 kg 2.5% 100 % 0
cukier trzcinowy
Sugar Candi Sugar, Clear 0.5 kg 6.2% 78.3 % 2
Sum 8.1 kg

Hops

26 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 20 g 90 min 4.5 %
Boil Styrian Golding 20 g 90 min 3.6 %
Boil Saaz (Czech Republic) 20 g 30 min 4.5 %
Boil Styrian Golding 20 g 30 min 3.6 %
Aroma (end of boil) Saaz (Czech Republic) 10 g 10 min 4.5 %
Aroma (end of boil) Styrian Golding 10 g 10 min 3.6 %

Yeasts

Name Type Form Amount Laboratory
FM26 Belgijskie Pagórki Ale Slant 100 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent Chlorek wapnia [ml] 6.8 g Mash 105 min
wartość wyliczona w ml dla 3g
Flavor Cukier kandyzowany biały (Candi Sugar, Clear) 500 g Primary 8 day(s)
Chwilę przed zadaniem drożdży, po napowietrzeniu
Flavor Cukier trzcinowy (Cane (Beet) Sugar) 200 g Boil 20 min

Discussion