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Belgian Quadrupel Partial Mash Template
Belgian-Style Quadrupel - Partial Mash
This recipe is a base template for the Belgian-Style Quadrupel style. While you are welcome to brew this recipe as is it's intended to be used as a starting point for creating your own recipe.
- 6 lbs (2.72 kg) Light Dry Malt Extract (4 °L)
- 3.3 lbs (1.5 kg) Amber Liquid Malt Extract (10 °L)
- 1.5 lbs (0.68 kg) Belgian Aromatic (22.5 °L)
- 1.5 lbs (0.68 kg) Belgian Biscuit Malt (23.75 °L)
- 2 lbs (0.91 kg) Clear Candi Sugar (0.5 °L)
- After Boil
- 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
- 1 oz (28.35 g) Saazer 4.7% AA (Boil - 60 mins)
- 1 oz (28.35 g) Perle 10.4% AA (Boil - 15 mins)
- 3 lbs (1.36 kg) Raspberry Puree (Secondary)
- Abbey Ale Yeast (Whitelabs WLP530) (Liquid)
Soak crushed grains in 2 gallons of water at 152 F for 30 mins. Top off to 3 gallons, add dry extract then bring to a boil.
Add hops at the times indicated. Add liquid extract and candi sugar with 15 mins left in the boil. Transfer to primary, top off with cool water to reach 5 gallons and pitch yeast.
Corn sugar is used for bottle priming.
Hold in primary fermentor for 10 days at 69 °F (21 °C).
Transfer to secondary fermentor for 28 days.
Allow to carbonate and age for 14 days.
If you started brewing this beer today you could be drinking it by Dec. 17, 2020. Start brewing this recipe.