Belgian Quad aged in Chattanooga Whiskey Barrel

Barrel Fill Date: October 13, 2018
Commitments: 10 of 11 to fill the 53 gallon barrel
Bottling: February 9, 2019

Boil Size: 8.50 gal
Post Boil Volume: 5.80 gal
Batch Size (fermenter) 5.50 gal

Estimated OG: 1.100 SG
Measured FG: 1.016 SG
ABV: 10.5%
Estimated Color: 22 SRM
Estimated IBU: 32 IBUs
Boil Time: 90 Minutes

Fermentables:
59.3% – 12lbs – CMC Pilsen Malt (1.5 SRM)
19.8% – 4lbs – CMC Superior Pale Ale Malt (3.1 SRM)
9.9% – 2lbs – Munich (9.0 SRM)
1.2% – 4oz – Special B (180 SRM)
4.9% – 1lb – D-180 Dark Candi Sugar (180 SRM)
4.9% – 1lb – Turbinado Sugar

Boil:
Boil: 60min – 2.00 oz Hallertauer [4.80%]
Boil: 15min – 1 Whirlfloc Tablet + 1 tsp Wyeast Yeast Nutrient
Boil: 10min – 1.00 oz Saaz [4.00%]

Yeast:
1.0 pkg – WLP530 Abbey Ale Yeast – 2L starter

Mash:
Sacch rest – 60 min @ 152.1 F

Sparge:
Fly Sparge 12.23 gallons 170 F