Belgian Quad

All Grain Recipe

Submitted By: UCFPaul (Shared)
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Brewer: Bunn La Vila
Batch Size: 5.50 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 8.00 galStyle Guide: BJCP 2008
Color: 27.6 SRMEquipment: My Equipment
Bitterness: 24.4 IBUsBoil Time: 90 min
Est OG: 1.092 (21.9° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Three Stage
ABV: 10.4%Taste Rating: 30.0

Amount Name Type #
4.00 oz Carapils (Briess) (1.5 SRM) Grain 1
2 lbs Candi Syrup, D-180 (180.0 SRM) Extract 2
15 lbs 8.00 oz Pilsner (Weyermann) (1.7 SRM) Grain 3
1.00 oz Northern Brewer [4.9%] - Boil 60 min Hops 4
1.00 oz Hallertauer [2.5%] - Boil 25 min Hops 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
1.00 oz Styrian Goldings [3.7%] - Boil 10 min Hops 7
3.0 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 8


Mash at 149°-150° for 90m Adding syrup at 5 min-flameout. Also possibly thinking of doing 1 syrup addition at flameout and another 24H after pitching to encourage stronger attenuation. Volumes TBD but thinking 5.5-6 gallons mash followed by 2ish gallons fly sparging @158°-160° for a total pre-boil volume of 8ish gallons. Lower sparge temp is ideal to allow continual conversion throughout the process and to get maximum fermentability. 90m boil to reduce DMS and maintain fermentation volume of 5.5g *Fermentation Schedule is key* Since we don't have an O2 oxygenator we will aerate the shit out of it with our drill piece. A strong starter is ideal so we will have to experiment with that. At the very least we will pitch with two smack packs. Pitch @ 65° then let self rise to 82°-83° (78° minimum for proper attenuation) over 5 days until about 80% attenuation then slowly ramp down to 65° until ideal terminal gravity of 1.012 (1.015 would be okay) is reached (ideally 2 days). Bulk age in secondary @ 55°-60° for 7 weeks after reaching terminal gravity. Then cold crash, repitch and bottle condition with 5 oz of Dextrose or keg if desired. We will likely bottle condition.

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