Razin' Hell - Belgian Quad

All Grain Recipe

Submitted By: almadenbrewers (Shared)
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Brewer: Bob Schill
Batch Size: 11.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 14.72 galStyle Guide: BJCP 2008
Color: 21.6 SRMEquipment: PW
Bitterness: 39.2 IBUsBoil Time: 60 min
Est OG: 1.112 (26.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.039 SG (9.8° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Amount Name Type #
30 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
6 lbs White Wheat Malt (2.4 SRM) Grain 2
2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
2 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4
8.00 oz Special B Malt (180.0 SRM) Grain 5
4.00 oz Chocolate Malt (350.0 SRM) Grain 6
2.00 oz Warrior [15.0%] - Boil 60 min Hops 7
3.00 lbs Rasin Puree (Boil 60 min) Misc 8
3 lbs Turbinado [Boil for 20 min] [Boil] (10.0 SRM) Sugar 9
1.00 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 10
1.00 oz Goldings, East Kent [5.0%] - Boil 0 min Hops 11
2.0 pkgs Belgian Strong Ale Yeast (White Labs #WLP545) Yeast 12

Taste Notes

First taste while racking to secondary after 3 weeks in the primary was hot and dry. Actually didn't end up sweet this time, ended up at 12.5% ABV and on the hot side - not too hot to drink mind you, but it did make standing up after a couple a bit of a challenge.


Judgement Day Clone - The Lost Abbey Puree 3 lbs of Rasins, use plenty of water in a Blender 3 lbs of Rasins ended up producing 6 lbs of Rasin Puree, used all of it again. This may be something to decrease if it ends up too sweet again. Next time to puree start by boiling the rasins in water, or at least soaking them in water for 24 hours - those were the the directions I found. This time I filled the blender up 1/3 full with water and added 3 big handfulls of Rasins, blend, repeat many times... Next time measure water and Rasin volume more precicely.

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