Deeper Appreciation Belgian Quad

All Grain Recipe

Submitted By: Lytnin (Shared)
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Brewer: TC
Batch Size: 5.00 galStyle: Belgian Specialty Ale (16E)
Boil Size: 6.66 galStyle Guide: BJCP 2008
Color: 18.0 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 28.8 IBUsBoil 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

Ingredients
Amount Name Type #
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs Munich Malt - 10L (10.0 SRM) Grain 2
12.00 oz Wheat, Flaked (1.6 SRM) Grain 3
8.00 oz Caramunich Malt (56.0 SRM) Grain 4
8.00 oz Special B Malt (180.0 SRM) Grain 5
4.00 oz Caravienne Malt (22.0 SRM) Grain 6
1 lbs Amber Candi Syrup (45.0 SRM) Sugar 7
1.00 oz Northern Brewer [9.6%] - Boil 75 min Hops 8
1 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 9
3.00 oz Oak Chips (Secondary 7 days) Misc 10

Taste Notes

Nice Belgian quad flavor with a subtle vanilla and oak finish.

Notes

4/27 - 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.