leapdog

Recipes 

going to try and brew a 3 philosophers type beer. belgian quad with 2% cherry lambic
og 1.096
fg 1.010
abv 11.5%
ibu 26.2

grain bill:
12# belgian 2-row
2# belgian pils
.5# belgian aromatic
3# belgian candi sugar, amber

hops:
.75oz hallertau 8%aa 60 min
1oz saaz 7%aa 20 min

yeast:
wyeast belgian strong ale 1388

any tips on this recipe would be greatly appreciated. i am pretty set on the ingredients, unless someone has strong objections, but am specifically looking for help with fermentation, i.e. how large of a starter would i need. temperature control. And, in order to get the 2% cherry lambic, I was just going to add one bottle of a sam adams cherry lambic... to bottling? not sure on that part.
thanks in advance

PseudoChef

Recipes 

You're going to need some Special B in there for a good, rather authentic Dark Strong.

Also, Sam doesn't make a Cherry Lambic. They make a Cherry Wheat and a Cranberry Lambic.

To authenticate the 3P, use a bottle of Lindeman's Kriek.

leapdog

Recipes 

Yeah, my bad. Totally got the two Sam Adams beers mixed up in my head. Thanks for that. So I will add some special B. What does that contribute? Also, any idea on ferm temps?

mkling

Recipes 

Special B is a 180L malt (kind of an extra dark crystal). It'll add a dark, sweet richness to your wort & that's a good thing because at the moment it looks too light in color & flavor to be a Quad. I think leapdog's call on the Special B is an excellent one.

Also, if you were really thinking of adding Sam Adam's Cranberry lambic to your lovely quad, I'd re-think that. SA's cranberry lambic is one of the most villanized beers out there both here on HBT and on sites like BeerAdvocate & RateBeer. It's certainly not a lambic and, personally, one of the poorest craft beers I've had.

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Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
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hamilt22

Recipes 

In the book Brew Like a Monk, Stan Hieronymus details this beer and its recipe. The book is a great read and you can probably find it at your homebrew shop. Take a look next time you're in there (p. 248).

According to him, the recipe calls for:

- Belgian Pale
- Belg Munich
- Flaked wheat malt
- Special B
- CaraMunich
- CaraVienna
- Northern Brewer Hops (only 1 addition)
- OG = 1.087, FG = 1.020

They also add sucrose syrup to the secondary, and use Wyeast 3787.

I'd take a look at the book and collaborate with you brewstore owner. It's a somewhat more complicated recipe/process than usual... Good luck!

DubbelDach

Recipes 

Stan H. doesn't elaborate on the Kriek addition... I'd imagine, like the OP said, you could just blend when the brew is done fermenting...

leapdog: Where did you get the 2% figure?

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Secondary: -
On Tap: Wild Wit, Dunkelweiss, Cherry Saison
Next Brews: 8/18: Watermelon Wheat v.5, 8/31: Smokey the Beer, 9/8: Punk'toberfest

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leapdog

Recipes 

"leapdog: Where did you get the 2% figure?"
Right on the bottle of 3 philosophers i believe. it says right on it 98% belgian quad/2% cherry lambic. could be mistaken. i will be searching out the lindemans when i brew this early next month. i have settled on a different grain bill. the ingredients are ordered so this will be it:
11# belgian 2-row
2# munich
2# belgian pils
.5# flaked wheat
.5# special b
and 1.5# amber candy sugar added after initial fermentation

hope this gets me somewhere close. if anyone has ideas on starter size and ferm temps please let me know. otherwise i will just be going with the usual start at around 65-68 and then ramp up towards 75-80deg as the fermentation continues.

mkling

Recipes 

Yep, got a bottle in my fridge & it says on the front 98% ale, 2% ale with cherries added. And on the side it says it is a classic dark malty Belgian ale with authentic kriek added, a cherry lambic ale.

__________________
Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel

DubbelDach

Recipes 

Great, guys... Thanks! Might try to fashion something out of Stan H.'s recipe, and factor in the kriek addition. Will be a fall/winter brew though.

__________________
Dubbel Dachs Home Brewery
Primary: -
Secondary: -
On Tap: Wild Wit, Dunkelweiss, Cherry Saison
Next Brews: 8/18: Watermelon Wheat v.5, 8/31: Smokey the Beer, 9/8: Punk'toberfest

DD's All-Grain Tutorial | Buy Dubbel Dachs swag!

koolmonk66

Recipes 

Randy Thiel from Ommegang is interviewed on The Brewing Network, Sunday Session. I think its from '07 so scroll down a bit and look for Ommegang in the title.

He talks about 3 Philosophers.

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Brew Like a Monk.....ey