Belgian Dark Strong Ale Recipe - Jan Quadrant Vincent 16

Recipe Info

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Jan Quadrant Vincent 16

by on
All Grain
1 Gallon(s)
1.5 Gallon(s)
60 min
65%
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All Grain Belgian Dark Strong Ale homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Crystal 60L - CA, Malted Naked Oats - UK, Belgian Amber Candi Sugar - BE, Rhythm Hops, Relax Hops, Wyeast Brettan. Bruxellensis 3112 Homebrew Yeast, Imperial Rustic Homebrew Yeast, Gypsum, Hibiscus, Wormwood, Oak - American.

Fermentables

% lb fermentable ppg   L   usage  
79% 3 2-Row - US 37
Mash
7% 0.25 Crystal 60L - CA 34
60°
Mash
7% 0.25 Malted Naked Oats - UK 33
Mash
8% 0.3 Belgian Amber Candi Sugar - BE 36
75°
Late
3.8 lb

Hops

oz variety type usage time AA   IBU  
0.1 Rhythm Pellet Boil 20 minutes 14.4 11.2
0.5 Relax Pellet Boil 5 minutes 0.2 0.3
0.6 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast Brettan. Bruxellensis 3112 60%
Imperial Rustic 80%
 

Other Stuff

amount unit name usage
0.5 tsp Gypsum Mash
0.25 oz Hibiscus Flame Out
0.05 oz Wormwood Flame Out
1 oz Oak - American Primary
 

Mash Steps

No Mash Steps in this Recipe

Special Instructions

This recipe does not have any special instructions.

Tasting Notes (0)

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Recipe Facts

Jan Quadrant Vincent 16
Belgian Dark Strong Ale
1.00 Gallons Liters
1.50 Gallons Liters  @  60  min
1.094
1.028
19.2° SRM
65%
11.4 IBU (tinseth)
0.12
8.5% ABV
331 per 12oz
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