The Quadrupel 10 (2.0)

All Grain Recipe

Submitted By: midyrcoupe (Shared)
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Brewer: Mike Kirshner
Batch Size: 10.00 gal	Style: Belgian Dark Strong Ale (18E)
Boil Size: 12.06 gal	Style Guide: BJCP 2008
Color: 34.8 SRM	Equipment: Mike's 10 gallon
Bitterness: 29.0 IBUs	Boil Time: 90 min
Est OG: 1.082 (19.8° P)	Mash Profile: Decoction Mash, Single
Est FG: 1.012 SG (3.1° P)	Fermentation: Quad, Three stage
ABV: 9.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2.20 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	1
2.00 tsp	Calcium Chloride (Mash 60 min)	Misc	2
22 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	3
1 lbs 12.00 oz	Caramunich Malt (56.0 SRM)	Grain	4
13.00 oz	Special B Malt (180.0 SRM)	Grain	5
12.00 oz	Aromatic Malt (26.0 SRM)	Grain	6
2 lbs	Candi Syrup, D-180 [Boil for 60 min] [Boil] (180.0 SRM)	Extract	7
1.00 oz	Magnum [12.0%] - Boil 60 min	Hops	8
1 lbs	Candi Syrup, D-90 [Boil for 45 min] [Boil] (90.0 SRM)	Extract	9
1 lbs	Candi Sugar, Dark [Boil for 45 min] [Boil] (275.0 SRM)	Sugar	10
1 lbs	Honey [Boil for 30 min] [Boil] (3.0 SRM)	Sugar	11
2.00 oz	Hallertauer Hersbrucker [2.0%] - Boil 20 min	Hops	12
2.00 oz	Styrian Goldings [5.4%] - Boil 15 min	Hops	13
2.00 items	Yeast Nutrient (servomyces) (Boil 10 min)	Misc	14
2.0 pkgs	Trappist High Gravity (Wyeast Labs #3787)	Yeast	15

Notes

Yeast is a choice of Wyeast or White Labs using a starter (either one, not both). Add the dry champagne yeast when pitching starter. Fermention profile is hybrid of an ale and lager. Start at 65F for 10 days for primary. Rack to secondary and drop the temp to 60F; 12-14 days or so rest. Bring up the temp to 70F and add the dark candi (0.75 lbs). Treat this like a D-Rest then slowly bring the temp down from 70F to 40F and age for minimum of 6 months. Keg carbonate or add yeast like CBC-1 and proper amount of dextrose to bottle condition.

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