Belgian Quadrupel All-Grain Template

Belgian-Style Quadrupel - All Grain

Recipe Description

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: 6 gal (22.7 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • After Boil
  • 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
  • 2 lbs (0.91 kg) Clear Candi Sugar (0.5 °L)
  • 1.5 lbs (0.68 kg) Belgian Biscuit Malt (23.75 °L)
  • 3 lbs (1.36 kg) Belgian Aromatic (22.5 °L)
  • 11 lbs (4.99 kg) Belgian Pilsner 2-Row (2 °L)
  • Hops
  • 1 oz (28.35 g) Perle 10.4% AA (Boil - 15 mins)
  • 1 oz (28.35 g) Saazer 4.7% AA (Boil - 60 mins)
  • Yeast
  • Trappist High Gravity (Wyeast 3787) (Liquid)

Directions

Infusion Step: Mash at 152 °F (67 °C) for 60 minutes.

Single infusion mash. Add hops at times indicated. Add candi sugar with 15 mins left in the bail Cool 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.

Info Changes

  • Directions: Single infusion mash. Add hops at times indicated. Add candi sugar with 15 mins left in the boail. Cool and pitch yeast. ¶

    Corn sugar is used for bottle priming.
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