Oaked Cherry Cardamom Belgian Quad

All Grain Recipe

Submitted By: telder4336 (Shared)
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Brewer: HopHeavy
Batch Size: 5.50 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 7.89 galStyle Guide: BJCP 2008
Color: 47.9 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 31.9 IBUsBoil Time: 90 min
Est OG: 1.096 (23.0° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Two Stage
ABV: 10.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
1 lbs 8.00 oz Caramunich Malt (56.0 SRM) Grain 2
8.00 oz Aromatic Malt (26.0 SRM) Grain 3
8.00 oz Biscuit Malt (23.0 SRM) Grain 4
8.00 oz Chocolate Malt (350.0 SRM) Grain 5
8.00 oz Special B Malt (180.0 SRM) Grain 6
2 lbs 4.00 oz Candi Sugar, Dark (275.0 SRM) Sugar 7
1.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 8
1.00 oz Hallertauer Hersbrucker [4.0%] - Boil 30 min Hops 9
1.00 oz Styrian Goldings [5.4%] - Boil 15 min Hops 10
1.10 Whirlfloc Tablet (Boil 10 min) Misc 11
1.10 tsp Yeast Nutrient (Boil 10 min) Misc 12
1 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 13
3.00 lbs Tart/Sour Cherries (Secondary 90 days) Misc 14
2.00 oz Oak Chips (Secondary 90 days) Misc 15
0.55 tsp Cardamom (Secondary 7 days) Misc 16

Notes

When this went in to secondary I like to add 3lbs of tart sour cherries to the secondary. and I also like to hit it with a shot of Brett B so that it develops a complex flavor profile. I have also added a 1/2 teaspoon of fresh ground cardamom to it in the secondary about 4-7 days before bottling/kegging before and it gives it a fantastic flavor profile. whether you bottle or keg this beer I would let it age in the bottle or keg for a month or more after it is taken out of secondary so that the flavor profile fully develops.