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#35 Belgian Quadrupel

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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
  • 21.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 26.4 liter(s)
    Mash size
  • 35.2 liter(s)
    Total mash volume

Steps

Temp Time
64 C 40 min
72 C 20 min
77 C 3 min

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Fermentables

24.2 BLG
11.2% ABV
25.2 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 7 kg 75.3% 80 % 4
Grain Strzegom Monachijski typ II 1 kg 10.8% 79 % 22
Grain Special B Malt 0.3 kg 3.2% 65.2 % 315
Grain Abbey Malt Weyermann 0.5 kg 5.4% 75 % 45
Sugar Candi Sugar, Dark 0.5 kg 5.4% 78.3 % 542
Sum 9.3 kg

Hops

28 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 60 min 10 %
Boil Lublin (Lubelski) 25 g 30 min 4 %
Boil Lublin (Lubelski) 15 g 10 min 4 %

Yeasts

Name Type Form Amount Laboratory
FM26 Belgijskie Pagórki Ale Slant 350 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor Candi Sugar, Dark 500 g Boil 30 min

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