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#41 Belgian Quad

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Batch size

  • 9.8 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 13.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 21.1
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 68 %
    Mash efficiency
  • 2.6 liter(s) / kg
    Liquor-to-grist ratio
  • 12 liter(s)
    Mash size
  • 16.6 liter(s)
    Total mash volume

Steps

Temp Time
65 C 90 min
72 C 15 min

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Fermentables

24 BLG
11% ABV
33.9 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3.57 kg 68% 81 % 4
Grain Weyermann - Carapils 0.1 kg 1.9% 78 % 4
Grain Special B Malt 0.21 kg 4% 65.2 % 315
Grain Biscuit Malt 0.21 kg 4% 79 % 45
Grain Strzegom Monachijski typ I 0.53 kg 10.1% 79 % 16
Sugar Candi Sugar, Dark 0.63 kg 12% 78.3 % 400
Sum 5.25 kg

Hops

29 IBU

Bitterness ratio 0.29 Balanced

Use for Name Amount Time Alpha acid
Boil Styrian Golding 40 g 60 min 5 %
Boil Styrian Golding 10 g 5 min 5 %

Yeasts

Name Type Form Amount Laboratory
FM26 Belgijskie Pagórki Ale Liquid 1052.63 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent Węglan wapnia 4 g Mash 60 min
Water Agent Gips piwowarski 0.5 g Mash 60 min
Water Agent Soda oczyszczona 0.5 g Mash 60 min

Notes

  • Ilości dodatków do wody podane w przeliczeniu na 10 l. Docelowy profil wody jak do Dry Stout (Dublin), obliczony w Brewersfriend. Cel - podbicie twardości, żeby piwo nie było kwaśne po dodaniu syropu i cukru kandyzowanego.

    Gęstwa wg mrmalty: 72 ml na 10,5 litra brzeczki 19,8 BLG (bez cukru kandyzowanego)
    Dec 2, 2020, 9:09 AM

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