Belgian Quad II

For the first beer of 2012, I looked back at my older recipes before I started all-grain brewing. I noticed that my Belgian quad I made almost three years would be a fun one to convert to all grain. When looking up recipes I got some really good ideas. First add raisins, second add aromatic malt and the base malt will be Belgian pilsner (saddly my homebrew store was out so I used German pilsner malt), third I did 2 different beligan yeasts, and finally add some raw sugar. Fun brewing beers of this style, Belgian beers are my cup of tea, almost anything goes!!


Belgian Quad II

Style: Belgian Dark Strong Ale
Type: All Grain Calories: 330
Rating: 0.0 Efficiency: 67 %
IBU's: 30.96 Boil Size: 5.88 Gal
Color:   34.9 SRM   Batch Size: 5.00 Gal
Boil Time: 90 minutes
Estimated Actual
Brew Date: - 01/08/2012
OG: 1.101 1.101
FG: 1.025 1.025
ABV: 9.96 % 9.96 %
Serve Date: 02/19/2012
 
Fermentation Steps
Name Days / Temp Estimated Actual
Primary 21 days @ 68.0°F 01/08/2012 01/08/2012
Secondary 7 days @ 68.0°F 01/29/2012 -
Bottle/Keg 14 days @ 70.0°F 02/05/2012 -
 
Grains & Adjuncts
Amount Percentage Name Time Gravity
12.00 lbs 62.75 % Pilsner (2 Row) Ger 60 mins 1.037
22.00 ozs 7.19 % Briess Gold LME 60 mins 1.035
1.00 lbs 5.23 % Abbey Malt 60 mins 1.037
1.00 lbs 5.23 % Pilsner (2 Row) Bel 60 mins 1.036
1.00 lbs 5.23 % Candi Sugar, Dark 10 mins 1.036
1.00 lbs 5.23 % Weyermann Caramunich II 60 mins 1.035
8.50 ozs 2.78 % Joe White Dark Munich 60 mins 1.038
0.50 lbs 2.61 % Turbinado 10 mins 1.044
5.00 ozs 1.63 % Aromatic Malt 60 mins 1.036
5.00 ozs 1.63 % Special B Malt 60 mins 1.030
1.50 ozs 0.49 % Briess Chocolate 60 mins 1.035
 
Hops
Amount IBU's Name Time AA %
1.00 ozs 17.51 Newport 60 mins 7.00
1.00 ozs 13.46 Newport 30 mins 7.00
 
Yeasts
Amount Name Laboratory / ID
1.00 pkg Belgian Strong Ale Wyeast Labs 1388
1.0 pkg Belgian Abbey II Wyeast Labs 1762
 
Additions
Amount Name Time Stage
0.50 tsp Ginger Root 15 mins Boil
0.50 tsp Cloves, Ground 15 mins Boil
0.25 lb Raisins 15 mins Boil
 
Mash Profile
Medium Body Infusion 90 min @ 151.0°F
 Add 20.31 qt ( 1.25 qt/lb ) water @ 167.8°F