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Belgian Quad Extract
Color
Stats
OG1.106
FG1.021
IBU31
ABV11.00 %
SRM36
BJCP Style
18D. Strong Belgian Ale, Belgian Strong Dark Ale
Description
Submitted by rstackini on 13-Mar-2013

Recipe Details
Tasting Notes
Awards
Boil Volume 3.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Wyeast Belgian Abbey 1762 (80% app. attenuation)
Primary Fermentation
Secondary Fermentation
Other Fermentation
Procedure
  Style Comparison
  Low   High
OG 1.065 1.106 1.098+
FG 1.014 1.021 1.024+
IBU 25 31 40+
SRM 7 36 20
ABV 7 11.00 12+
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
72.7 % 12.00 Light Malt Extract Syrup 61.2 2.0
12.1 % 2.00 Belgian Dark Candy Syrup 9.3 150.0
6.1 % 1.00 Belgian CaraMunich 5.0 75.0
6.1 % 1.00 Corn Sugar 6.9 0.0
3.0 % 0.50 Belgian Special B 2.2 221.0
  16.50     84.5  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 1.00 Hersbrucker Pellet 4.0 4.0 60 0.038 15.1
50.0 % 1.00 Magnum Pellet 14.5 14.5 15 0.011 15.6
  2.00               31.0