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#90 Quadrupel

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Batch size

  • 9.7 liter(s)
    Expected quantity of finished beer
  • 105 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 15.3 liter(s)
    Boil size
  • 12 %
    Boil loss
  • 18.9
    Pre-boil gravity BLG
  • 4 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 62 %
    Mash efficiency
  • 3.6 liter(s) / kg
    Liquor-to-grist ratio
  • 16.6 liter(s)
    Mash size
  • 21.2 liter(s)
    Total mash volume

Steps

Temp Time
64 C 50 min
72 C 30 min
75 C 2 min
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Fermentables

25.1 BLG
11.7% ABV
15.5 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Best Heidelberg 2.7 kg 50.5% 80.5 % 3
Grain Viking Pale Ale malt 0.9 kg 16.8% 80 % 5
Sugar Candi Sugar, Amber 0.5 kg 9.3% 95 % 70
Sugar Cane (Beet) Sugar 0.25 kg 4.7% 100 % 0
Grain Abbey Malt Weyermann 0.37 kg 6.9% 75 % 45
Grain Słód Caramunich Typ II Weyermann 0.25 kg 4.7% 73 % 120
Grain Strzegom Pszeniczny 0.25 kg 4.7% 81 % 6
Grain Aromatic Malt 0.13 kg 2.4% 78 % 50
Sum 5.35 kg

Hops

25 IBU

Bitterness ratio 0.24 Sweet

Use for Name Amount Time Alpha acid
Boil Iunga 14 g 50 min 11 %
Boil Saaz (Czech Republic) 20 g 20 min 3.21 %

Yeasts

Name Type Form Amount Laboratory
FM26 Belgijskie Pagórki Ale Slant 250 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining WhirlFloct 1.25 g Boil 12 min
Water Agent Kreda 1 g Mash 50 min

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