A ProMash Recipe - Todd and Randy's Belgian Quad
Todd and Randy's Belgian Quad
A ProMash Recipe Report
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Batch Size (Gal):
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5.50
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Wort Size (Gal):
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5.50
|
|
Total Grain (Lbs):
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16.75
|
|
|
|
Anticipated OG:
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1.094
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Plato:
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22.45
|
|
Anticipated SRM:
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16.6
|
|
|
|
Anticipated IBU:
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43.2
|
|
|
|
Brewhouse Efficiency:
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77
|
%
|
|
|
Wort Boil Time:
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120
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Minutes
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
71.6
|
12.00 lbs.
|
Pilsener
|
Germany
|
1.038
|
2
|
|
11.9
|
2.00 lbs.
|
Munich Malt
|
Germany
|
1.037
|
8
|
|
11.9
|
2.00 lbs.
|
Candi Sugar (clear)
|
Generic
|
1.046
|
1
|
|
3.0
|
0.50 lbs.
|
Special B Malt
|
Belgian
|
1.030
|
120
|
|
1.5
|
0.25 lbs.
|
Chocolate Malt
|
America
|
1.029
|
350
|
Potential represented as SG per pound per gallon.
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Amount
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Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
4.00 oz.
|
Czech Saaz
|
Pellet
|
3.50
|
43.2
|
120 min
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White Labs WLP510 Bastogne Belgian Ale Yeast:
Fruit Usage
Added 8 oz green raisins & 12 oz dried cherries to wort for duration
of boil. Set aside 4 oz dried cherries in vodka. Added about 1/2 of
extraction at kegging (to taste).
Original Gravity
1.094
Final Gravity
1.018
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Generated with ProMash Brewing Software |
IronBrewer/ToddRandy (last edited 2009-09-04 01:03:29 by ChrisPapazian)
