Originally Posted by Nateo
Quadruples are the hardest beer I've ever brewed, and the only beer I've tried to make that turned out undrinkable (twice).
A 1.115 OG with only 70% attenuation would be undrinkably sweet to me. That's an FG of like 1.035. For the style, you'll want an FG between 1.010 – 1.024, but I'd try to get it under 1.020.
Avery's Quad is 10%ABV, but their OG is only 1.093. From Boulevard's site, their OG is 21 and their FG is 2.6 Plato. That's about 1.087 for the OG and 1.010 for the FG.
Those are pretty typical of commercial versions. Very high attenuation, which is hard by itself, and also a pretty high OG, which makes the yeast have to work harder.
To replicate those stats at home, that means a long mash, a cold mash (149F), a thin mash (2qt/#), and a very long boil. In my setup, that much mash liquor takes about 4 hours to boil down to my target volume.
You'll also want a big starter. Like 8 liters big. You really can't pitch too much.
I'd scale the gravity way down from where you are, keep the sugars (corn or table, either works) at around 20% of the grist. Add the sugar when fermentation starts to lag to squeeze the most attenuation you can get out of it.
If you can get the candi syrup, use it. I wouldn't worry about SRM going too high. St. Bernardus 12 is like 37 SRM.
I'm attempting to make an extract version of this and am having trouble comprehending the part I've bolded. I double-checked with their website and your numbers are what they list, but they also say that it is 11.8% ABV. if you plug in the SG numbers they give, it comes out to about 10.5% ABV.
The way I understand this is that they add candi sugars during fermentation, so those aren't included in the OG. Does this sound right to you?
Anyway...I have been basing my Beersmith recipe on this assumption and here is what I have come up with so far. What do you think?
Boil Size: 2.30 gal
Post Boil Volume: 2.08 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.103 SG
Estimated Color: 36.1 SRM
Estimated IBU: 18.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes
Amt Name Type # %/IBU
8.0 oz Caravienne Malt (22.0 SRM) Grain 1 3.4 %
8.0 oz Special B Malt (180.0 SRM) Grain 2 3.4 %
2 lbs 8.0 oz Light Dry Extract (8.0 SRM) Dry Extract 3 17.1 %
6 lbs Liquid Gold Malt Extract (4.0 SRM) Extract 4 41.0 %
3 lbs 2.4 oz Wheat Liquid Extract (8.0 SRM) Extract 5 21.5 %
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 6 6.8 %
1 lbs Candi Sugar, Dark (275.0 SRM) Sugar 7 6.8 %
1.50 oz Magnum [14.00 %] - Boil 60.0 min Hop 8 16.7 IBUs
1.00 oz Hallertauer [4.80 %] - Boil 10.0 min Hop 9 1.4 IBUs
4.00 oz Oak Chips (Secondary 7.0 days) Flavor 10 -