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.

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 3 gal (11.4 L)
  • Boil Time: 60 mins
  • Alcohol by Volume: 10.7%
  • OG: 1.109
  • FG: 1.027
  • IBU: 34.5
  • Color:   13.7 SRM
  • Grains/Fermentables
  • 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)
  • Hops
  • 1 oz (28.35 g) Saazer 4.7% AA (Boil - 60 mins)
  • 1 oz (28.35 g) Perle 10.4% AA (Boil - 15 mins)
  • Miscellaneous
  • 3 lbs (1.36 kg) Raspberry Puree (Secondary)
  • Yeast
  • 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.