Trappist Quad (BYO) 
All Grain Recipe
Submitted By: vkrishan (Shared)
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| Brewer: Vinnie Krishan | |
| Batch Size: 5.50 gal | Style: Belgian Dark Strong Ale (26D) |
| Boil Size: 8.51 gal | Style Guide: BJCP 2015 |
| Color: 28.7 SRM | Equipment: SSBrewtech Kettle and mashtun |
| Bitterness: 25.3 IBUs | Boil Time: 120 min |
| Est OG: 1.100 (23.7° P) | Mash Profile: RIMS-HERMS Single Infusion, Light Body |
| Est FG: 1.018 SG (4.6° P) | Fermentation: Ale, Single Stage |
| ABV: 11.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.82 gal |
Amber Dry (7-17 SRM) |
Water |
1 |
| 16 lbs |
Pilsner (2 Row) UK (1.0 SRM) |
Grain |
2 |
| 1 lbs |
Special B Malt (180.0 SRM) |
Grain |
3 |
| 1.30 oz |
Premiant [5.3%] - Boil 60 min |
Hops |
4 |
| 1.00 oz |
Tettnang [3.9%] - Boil 30 min |
Hops |
5 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
| 1 lbs |
Candi Syrup, D-180 [Primary] (180.0 SRM) |
Extract |
7 |
| 1 lbs |
Candi Syrup, D-90 [Primary] (90.0 SRM) |
Extract |
8 |
| 1.0 pkgs |
Trappist Ale (White Labs #WLP500) |
Yeast |
9 |
Notes
Pitch 18 MILLION CELLS/ML yeast at 65F and let free rise to 70F. Primary will take 2 weeks. Underpitch yeast @ 16Mil/ml if you want greater "belgian character".
Add the candi syrup (D90, D180) after primary starts to slow down (Mix 2 parts syrup to 1 part water). The D90 is fairly liqud, the D180 flows a bit slowly
Age in wood barrel (optional) 4 monthsThis Recipe Has Not Been Rated
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