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Quadrupel

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Batch size

  • 13 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 18.6 liter(s)
    Boil size
  • 2.5 %
    Boil loss
  • 19.3
    Pre-boil gravity BLG
  • 2.5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 2.8 liter(s) / kg
    Liquor-to-grist ratio
  • 14.8 liter(s)
    Mash size
  • 20.1 liter(s)
    Total mash volume

Steps

Temp Time
65 C 45 min
72 C 30 min
78 C 5 min

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Fermentables

24.6 BLG
11.4% ABV
18.8 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 3.9 kg 67.2% 80 % 4
Grain Strzegom Monachijski typ II 1 kg 17.2% 79 % 22
Grain Special B Castle 0.15 kg 2.6% 70 % 350
Grain Abbey Castle 0.25 kg 4.3% 80 % 45
Sugar Candi Sugar, Amber 0.5 kg 8.6% 78.3 % 148
Sum 5.8 kg

Hops

26 IBU

Bitterness ratio 0.25 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 22.5 g 60 min 10.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Ardennes Ale Slant 250 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Fining Mech irlandzki 3 g Boil 10 min
Water Agent Suszone drożdże nieaktywne 1 g Boil 10 min
Water Agent Roztwór cynku 10 g Boil 10 min

Notes

  • Odlać część brzeczki i zostawić do zamrożenia dla rozpuszczania cukru. Cukier kandyzowany dodać około 3-4 dnia w formie schłodzonego roztworu do pożądanej objętości i ekstraktu.
    Dec 14, 2020, 6:16 PM

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