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Belgian Quadro

6kg Gladfield Pilsner Malt
Invert sugar 1.2Kg

Belgian Blonde 10L
1.062-1.075
14% Invert sugar 320g

Added 3g corriander and 3g peel from NZ orange
100g Gladiator
100g Med Crystal

Belgian Dubble 5L
1.062-1.075
Mini Mash:
Munich 80g
Cafa Type III 5g
14% invert sugar 160G

Belgian Triple 5L
1.075-1.085
Cane 19% 280g

Belgian Golden Strong 5L

1.070-1.095
Cane 26% 400g

 

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 90 min
End of Boil Vol: 25.25 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 20 Jul 2014
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 78.4 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
6.00 kg Gladfield Pilsner Malt (1.9 SRM) Grain 1 78.9 %
0.40 kg Gladfield Munich Malt (7.4 SRM) Grain 2 5.3 %
0.20 kg Gladfield Gladiator Malt (3.2 SRM) Grain 3 2.6 %
0.20 kg Gladfield Medium Crystal Malt (55.8 SRM) Grain 4 2.6 %
0.80 kg Cane (Beet) Sugar (0.0 SRM) Sugar 5 10.5 %
50.00 g Wakatu (Hallertau Aroma) [6.80 %] – Boil 60.0 min Hop 6 27.2 IBUs
2.00 g Koppa Floc (Boil 15.0 mins) Fining 7 –
10.00 g Wakatu (Hallertau Aroma) [6.80 %] – Boil 15.0 min Hop 8 2.7 IBUs
3.00 g Coriander Seed (Boil 5.0 mins) Spice 9 –
3.00 g Orange Peel, Bitter (Boil 5.0 mins) Spice 10 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1.072 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 8.1 %
Bitterness: 29.9 IBUs
Est Color: 6.3 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 18.08 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 7.60 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.73 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 18.08 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 152.93 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 152.93 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Pre-boil gravity 1.050 at 30c

8g Gypsum, 2g CaCl
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=R28XL8L

90 min boil

 

 

Re-sparged with 3l or so of 72c water, boiled and reduced, heated 4 500ml preserving jars at 260c for 45 mins. Gravity a bit low 1.025, however should be fine for starters.

Put 30l in serving fridge to chill and drop out solids, added invert sugar and bases to each fermenter, ready for wort

Roused, as gravity too high.
Started eau de vue wy4347 in 50ml from plate, will pitch if gravity does not continue to drop.

Golden 1.084 – 1.025 6.4%
Triple 1.080-1.022

Bottled 9 aug:
Dubble 1.060 – 1.012 5.1%
Blonde 1.060 – 1.012 5.1%

19 August
Triple 1.018 = 8.3%
Golden 1.024 = 8%

28 aug – same

Triple 1.018
Golden 1.024
Increased temp 20-25 over 96 hours.

Added dry enzyme – final gravity 1.005
Golden 10.45%
Triple 9.9%

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