Deeper Appreciation Belgian Quad
All Grain Recipe
Submitted By: Lytnin (Shared)
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|Brewer: TC|| |
|Batch Size: 5.00 gal||Style: Belgian Specialty Ale (16E)|
|Boil Size: 6.66 gal||Style Guide: BJCP 2008|
|Color: 18.0 SRM||Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain|
|Bitterness: 28.8 IBUs||Boil Time: 75 min|
|Est OG: 1.075 (18.3° P)||Mash Profile: Single Infusion, Medium Body, Batch Sparge|
|Est FG: 1.011 SG (2.9° P)||Fermentation: Ale, Single Stage|
|ABV: 8.5%||Taste Rating: 0.0|
||Pale Malt, Maris Otter (3.0 SRM)
||Munich Malt - 10L (10.0 SRM)
||Wheat, Flaked (1.6 SRM)
||Caramunich Malt (56.0 SRM)
||Special B Malt (180.0 SRM)
||Caravienne Malt (22.0 SRM)
||Amber Candi Syrup (45.0 SRM)
||Northern Brewer [9.6%] - Boil 75 min
||Trappist High Gravity (Wyeast Labs #3787)
||Oak Chips (Secondary 7 days)
Taste NotesNice Belgian quad flavor with a subtle vanilla and oak finish.
Notes4/27 - Pitched yeast pack into two 1 gallon starters. VERY ACTIVE!! Have had to clean the airlocks out four times due to blowoff. 3 oz. medium toast french oak chips have been put in with two travel size bottles of Makers Mark to soak until needed (sealed in tupperware). Chips will be strained out before adding to beer in secondary.
5/4 - Mashed with 5 strike gallons at 152 for 90 minutes. Sparged with 4 gallons. Boiled 75 minutes. Added candi syrup with 25 minutes left in boil. Chilled and pitched decanted 2 gallon starter. Installed blowoff tube and used an 7.5 gallon wine fermeter. OG: 1074 (5 gal).
5/26 - measured FG at 1012. Pitched 3 oz. bourbon soaked oak cubes in primary.
6/2 - bottled with 3.3 oz table sugar syrup solution.