Kemosabe Quad
A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy notes. Complex, rich, smooth, and dangerous.
| Kemosabe Quad --- Batch 1 |
| Style |
|
Belgian Dark Strong Ale |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
6.60 gal |
| Brewhouse Efficiency |
|
60.00 |
|
Boil Time |
|
60 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.076 SG |
|
Estimated FG |
|
1.014 SG |
| Recipe Bitterness |
|
25.1 IBUs (Rager) |
|
Alcohol by Volume |
|
8.2 % |
| BU : GU |
|
0.332 |
|
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| Recipe Color |
|
16.1 SRM |
|
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| Measured OG: |
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Measured FG: |
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| ADF: |
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Measured ABV: |
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| Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
Volume |
| 8.35 gal |
Denver, Colorado |
Water |
1 |
- |
- |
| 7.00 g |
Calcium Chloride (Mash) |
Water Agent |
2 |
- |
- |
| 2.00 g |
Epsom Salt (MgSO4) (Mash) |
Water Agent |
3 |
- |
- |
| 1.00 g |
Gypsum (Calcium Sulfate) (Mash) |
Water Agent |
4 |
- |
- |
| 11 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
5 |
61.1 % |
0.86 gal |
| 2 lbs |
Munich Malt - 10L (10.0 SRM) |
Grain |
6 |
11.1 % |
0.16 gal |
| 2 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
7 |
11.1 % |
0.16 gal |
| 1 lbs |
Aromatic Malt (26.0 SRM) |
Grain |
8 |
5.6 % |
0.08 gal |
| 1 lbs |
Special B Malt (120.0 SRM) |
Grain |
9 |
5.6 % |
0.08 gal |
| 1 lbs |
Cane (Beet) Sugar [Boil] (0.0 SRM) |
Sugar |
10 |
5.6 % |
0.08 gal |
| 0.500 oz |
Eclipse [17.60 %] - Boil 40.0 min |
Hop |
11 |
25.1 IBUs |
- |
| 1.00 Items |
Whirlfloc Tablet (Boil 10.0 mins) |
Fining |
12 |
- |
- |
| 1.0 pkg |
Belgian Ale Yeast (Wyeast Labs #1214) [124.21 ml] |
Yeast |
13 |
- |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Saccharification |
Add 33.38 qt of water at 160.7 F |
152.0 F |
45 min |
| Heat |
Heat to 158.0 F over 10 min |
158.0 F |
15 min |
| Mash Out |
Heat to 170.0 F over 7 min |
170.0 F |
10 min |
If steeping, remove grains,
and prepare to boil wort
Recipe Notes Make 1.4 liter (6 cups)
yeast starter a day before brew day. (or rack onto previously brewed yeast
cake) Brewing salts in the mash water. This should bring Denver water profile
(as defined by BeerSmith) to Ca=99,Mg=15,Na=21,SO4=93,Cl=130,HCO3=104 18
lbs of malt is more than the Foundry can handle. Do a double mash: half the base
grains at 152 for 45 minutes, and drain for the wort to be "strike water" for
the second half of grains. Follow the recipe mash schedule for this second
half. After double mash is done, check pre-boil gravity. Adjust boil
length based on gravity and boil-off rate to reach target OG. (if gravity is
high, dilute as appropriate) Cool wort to as close to 60 degrees as
possible. Rack onto previously brewed yeast cake (if one is
available) Ferment 2 weeks at ambient temperature. Transfer to keg to be
stored for another 4 weeks. Chill and Keg carbonate.
Brewing Record
| Brew Date: |
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Strike Temp: |
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| Mash Temps: |
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| Pre-boil OG |
|
(1.069 SG) |
|
Pre-boil Vol |
|
(6.60 gal) |
| Actual Mash Efficiency |
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Pitch Temp |
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| Fermentation |
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| Day 1: |
| Day ... |
| Day ... |
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