I checked the volume and it was around 5.5 gallons. ), then carbonate to a nice, high 2.75 volumes of CO2 for that bright, spritzy Belgian Strong mouthfeel. The malt is rich and strong and can be described as bready-toasty with some caramel complexity. I hesitate to write this, but dont be shy about trying out more intense versions of this recipe. If youre risk-averse, you can use two pounds of Belgian dark candi syrup if youre more adventurous, though, consider a pound of the Belgian dark candi syrup and a pound of blackstrap molasses. More specifically, you want to turn the starches into a mix of fermentable and unfermentable sugars that provide the flavor profile associated with the beer you are brewing. It tasted better than many I've made to date. Make sure my yeast isn't expired and prepare a starter in advance. It ships in a 500 gram package that looks like this: What makes it "yellow label" is that yellow box you see in the upper left corner of the package. The Belgian Quadrupel, also known as the Belgian Dark Strong or Grand Cru, has to be in my top five favorite beer styles. Taste is a little young (ofcourse) but this will grow a really fine beer. However, it adds a bit more complexity than these other two styles do. Think dark fruit, molasses, breadiness, peppery spice, and anything from a dry or medium sweet finish balanced out by high, high alcohol. The original recipe called for 3 weeks at 72F. Temp: 20 C He regularly helps formulate recipes for home and craft brewers and has published articles, posters, and given presentations in support of the craft brewing industry. With 5 minutes left in the boil, the turbinado sugar, candi syrup, coriander, and grains of paradise were all added. You may be familiar with the Dubbel (double) or Tripel (triple). I don't consider myself a "master" of it yet, though. Beer was a little hazy. Recipe Type: Extract with grain This homebrew recipe uses the following ingredients: Pilsen - UK, Pale Ale - US, Aromatic Malt - US, Biscuit Malt - BE, CaraMunich III - DE, Brown Sugar - US, Brewer's Gold Hops, Columbus Hops, White Labs Trappist Ale WLP500 Homebrew . With 10 minutes left in the boil, the wort began recirculating through the counter flow chiller to sterilize it. This homebrew recipe uses the following ingredients: Pilsner - DE, Pale Ale - DE, Abbey Malt - DE, CaraBelge - DE, Belgian Amber Candi Sugar - BE, Belgian Dark Candi Syrup - BE , Hallertau Taurus Hops, Saaz Hops, Fermentum Mobile FM26 Belgian Hillside Homebrew Yeast. Caramelized sugar and Munich malts can add to the depth, though you shouldnt get any roasty flavors here. This is also what makes the reddish, dark hue in the beer, making it look just as good as it tastes. With 20 minutes left in the boil, the raisins were added, in a bag. I had these ready when the boil finished. Its warm, with as high as 12 percent ABV. 6. This week, we take a look at the popular Trappist style and how to formulate recipes to brew this beer at home. Type: Ale. Quadrupel (Quad) Inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian-style ale of great strength with even bolder flavor compared to its sister styles Dubbel and Tripel. We want clean alcohols and some fermentation character, but letting it start too warm will increase your risk of fusels it just isnt worth it. Beer Judge Certification Program (BJCP) style description: A pale, somewhat spicy, dry, strong Trappist ale with a pleasant rounded malt flavor and firm bitterness. The Quadrupels alcohol content is so high that the classification of beer wouldnt fly in somewhere like the US. The beer was racked to a secondary fermenter for a couple of weeks and then bottled. Belgian Dark Strong is a "Cadillac" beer style: it's meant to show off the lengths to which beer can go, in both flavor and alcohol, and still be enjoyed by the chalice. Especially for beginner drinking concerns, Belgian Quadrupels can basically be considered the same as BSDAs, and the most important thing to remember when purchasing (or drinking) either is strength. To that we add a quarter pound of Special B (any more and Id start to get concerned about body). Paste the following into your website / publishing platform: Recipe costs can be adjusted by changing the batch size. Add Irish moss and Belgian Candi Syrup at 10 minutes. Paste the following into your website / publishing platform: Recipe costs can be adjusted by changing the batch size. Updates to the recipe automatically flow through. Hopping isnt particularly complicated here (theres enough of that in the malt and sugar flavors): 30 IBUs worth of Hallertau Hersbrucker at 20 minutes remaining plus a half-ounce of Styrian Goldings at flame-out (or in the whirlpool, preferably, if you do one) will add some gentle floral and herbal aromatics to the finished beer. Hop bitterness is low to medium-low, Caramel, dark sugar and malty sweet flavors and aromas can be intense, not cloying, while complementing fruitiness, Complex fruity flavors reminiscent of raisins, dates, figs, grapes and/or plums emerge, often accompanied with a hint of wine-like character. Boozy. Think desserts or cheeses. Tulip The complexity of this style stems from not only a more complex than normal grain bill, but also unrefined sugars, and the belgian yeast characters. In tests with an insulated cooler and seedling mat, I was able to properly maintain conditioning temperatures for my last two batches of beer. We use cookies to ensure that we give you the best experience on our website. Theres a type of beer in Belgium that is strictly made under the supervision of the Trappist monks, and the three types of beer made available to the public are Dunkel, Tripel and Quadrupel, with Enkel being a lighter version made for the monks consumption and not sold to the general public. If you are interested in more BIAB (Brew in a Bag) recipes like this one, please click here! At this point I added more candi syrup and the brewer's crystals to bump the gravity up to 1.085 (these additions all appear in the ingredient list above). Use a full pound of D-90 and a full pound of D-45 syrup in the next batch. All in all, Quadrupel is a well balanced sipping drink, that isnt too overpowering but is the star of the show, as opposed to a lighter ale you can use to wash a meal down. Copyright 1996-2023 BeerAdvocate. Terms and conditions, Maturationorsecondaryfermentationfor 1weekat 17C 19C, Refermentationinthebottle: 1015daysat2122C(warmdarkroom), the desired CO2 content e.g. Sparge the grains with 170F water until you reach a volume of 3 gallons of wort. Efficiency: 75%. Amen. Rice Hulls, 0.3oz Tettnanger (45 min)0.5 oz Hallertau Mittelfruh (30 minutes)0.5oz Saaz (10 minutes), 28oz Belgian Candi Syrup D-180 (10 min)Irish Moss (10 minutes), Local Flagstaff Tap Water1/4 tsp of CaCl1/4tsp of GypsumMash pH 5.653 gallon boil (60 minute boil), BE-256 1 packet (rehydrated prior to pitching per instructions on packet). You can find the sugar and syrup products in a range of colors. Dial the hops bitterness back a bit. The grist of this beer is fairly simple, especially given the complexity involved in the final product. The alcohol content is strong and the methods used take the brew to a flavour profile thats decadent and fruity. Note that comments to this blog are moderated in order to minimize spam comments and things that might be offensive to readers. The grain spent 90 minutes at 152F and 10 minutes in mash-out at 167F. A classic bread pudding with raisins would be perfect, as youll have the notes of the bread and raisins in the food and in the beer. All rights reserved. Below are some of the figures I've worked out with my US Grainfather. The lowest of the number-sounding Belgian beer names, created by Belgian monks at the Westmalle Monastery in between the late 19th and early 20th century (they brewed a stronger version of what they drank at the abbey, hence dubbel, or double, and the rest is history). Belgian Quadrupel Recipe. I set the temperature controller to 70-74F since the original recipe called for a 72F fermentation temperature. Copyright 2007-2023 Brewer's Friend, Inc. -, Candi Syrup - Belgian Candi Syrup - D-180, Do Not Sell or Share My Personal Information. Rest of process Whirlpool or centrifuge Fermentation for 7 days at 21 C Yeast collection Maturation or secondary fermentation for 1 week at 17 C - 19 C Conditioning for 1 week at 0 C - 1 C Remove the sediment. Recent projects include gluten free beer, fermented malt beverage base, and downstream beer color and flavor adjustment products. Our mission is to help our visitors, but this is also very clearly a for-profit site and you should realize as much. Complex, rich, smooth and dangerous. Gegrild Stokvis (grilled sole) "Quadrupel" Belgian Dark Strong Ale beer recipe by Joe L.. 1. Beer Styles Tasting Sheet Study Guide Belgian-Style Quadrupel The Belgian-style Quadrupel is amber to dark brown in color. Typically a dark creation that plays within the deep red and ruby brown end of the spectrum with garnet hues it is a full bodied beer with a rich, malty palate and spicy phenols than are usually kept to a moderate level. History of Trappist Beer This sugar can come in a solid form or a liquid syrup. It took a month or two to gather up the ingredients. Use the new temperature controller I purchased from Amazon.com. "Quadrupel" Belgian Dark Strong Ale beer recipe by Muydense Bierbrouuwerij. style, and it shares some obvious similarities to the other Belgian Strong Ale styles, particularly Dubbel. Looking forward to hearing what you think of this, it's on my list. If you think I should leave it as is, that works too. At the last minute, I found that I didn't have the Perle hops the original recipe called for, and didn't have the full amount of Northern Brewer either. (If you like and can handle Tripels, check out Belgian Strong Pale Ale.). Boil Size: 25 Liter (s) Boil Time: 90 min. Commercial Examples: Ommegang Abbey Ale, Westmalle Trappist Dubbel, Chimay Premiere (Red), Color: Light pale to deep gold, often hazy, Commercial Examples:Unibroue La Fin du Monde, Allagash Curieux Bourbon Barrel-Aged Tripel, Chimay Tripel (White), Color: Deep red/brown to dark coppery brown, Commercial Examples:Three Philosophers Belgian Style Quadrupel, Brouwerij St. Bernardus Abt 12, Weyerbacher Brewing Co. Quad. The Quadrupel can be known as the dessert beer to those who are familiar with it. CraftBeer.com is written by beer lovers for beer lovers. A combination of unique Briess specialty malts including Munich 20L, Carapils, Extra Special and Blackprinz, a generous amount of gravity boosting extract and a yeast blend develop rich complexity and wonderful Belgian character. The Belgian-style Quadrupel is amber to dark brown in color. For People Who Collect Memories, Not Things. Inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian-style ale of great strength with even bolder flavor compared to its sister styles Dubbel and Tripel. The recipe's view count is incremented when someone views the recipe at your site. CO. 67 g / lit. Its an attenuation monster, produces lots of interesting fruity notes, and a mild pepper phenol. Consider adding some wheat malt or dextrine malt to improve the head and head retention. And terms like Trappist and Abbey dont quite help (Trappist actually means the beer was brewed by monks at one of 11 abbeys currently brewing; Abbey is a marketing term used to imply an association with an abbey, though technically it doesnt mean one exists). Belgian Dark Strong is a Cadillac beer style: its meant to show off the lengths to which beer can go, in both flavor and alcohol, and still be enjoyed by the chalice. Or if youve made it to the Dutch parts, you can say een Quadrupel, Alsjeblieft. 620 g Cane Sugar 10.2%. Method: All Grain Style: Belgian Tripel Boil Time: 60 min Batch Size: 23 liters (fermentor volume) Pre Boil Size: 30 liters Pre Boil Gravity: 1.055 (recipe based estimate) Efficiency: 75% (brew house) Source: Candi Syrup Calories: 215 calories (Per 330ml) Carbs: 16.4 g (Per 330ml) The Sunshine After the Flood Belgian Blond BIAB.
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traditional belgian quadrupel recipe
