Quad - thoughts?

Ó Flannagáin · 11-16-2007, 12:16 AM

My first Quad. I'm planning on keeping this one pretty dang light in body with a nice subtle malt hint. I want the yeast to SHINE on this one.

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.58 gal
Estimated OG: 1.108 SG
Estimated Color: 6.0 SRM
Estimated IBU: 27.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
15.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 67.42 %
4.00 lb Wheat Malt, Ger (2.0 SRM) Grain 17.98 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 1.12 %
1.50 oz Saaz [4.00 %] (90 min) Hops 12.5 IBU
1.00 oz Saaz [4.00 %] (60 min) Hops 7.8 IBU
1.00 oz Saaz [4.00 %] (30 min) Hops 6.0 IBU
1.00 oz Saaz [4.00 %] (5 min) Hops 1.6 IBU
3.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 13.48 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [StarYeast-Ale

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 19.25 lb
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 24.06 qt of water at 159.1 F 148.0 F

jacobyhale · 11-16-2007, 12:37 AM

Pardon my ignorance, but what is a Quad?

Ó Flannagáin · 11-16-2007, 12:42 AM

Belgian abbey ale, dubbel, tripels and quads. I'm not sure if quads are an authentic BJCP style, but I'm pretty sure the monks have made em before

landhoney · 11-16-2007, 01:48 AM

They're usually darker aren't they? The examples I think of are St.Bernardus 12 & Westy 12 which are both darker beers.

Quick search don't know how reliable:
"These beers are dark red-brown to brown in color, can display relatively nice heads (despite the high alcohol level), and feature full and sometimes creamy mouthfeels. The flavors are highly imbalanced towards malty flavors (fruits such as plums, raisins, figs, even peaches are common, as well as chocolate and caramel), often contain yeasty tones (including the phenolic/spicey byproducts of fermentation), and feature no hoppy character. The alcohol levels of these special beers are typically in the 10% and higher range"

That to say, if you replaced the 'clear' with 'dark' candy syrup you'd probably be good. A lot of Westy clones get all their color from the dark sugar, which is supposedly how the real stuff is made.

Ó Flannagáin · 11-16-2007, 01:53 AM

Quote:

Originally Posted by landhoney

They're usually darker aren't they? The examples I think of are St.Bernardus 12 & Westy 12 which are both darker beers.

Quick search don't know how reliable:
"These beers are dark red-brown to brown in color, can display relatively nice heads (despite the high alcohol level), and feature full and sometimes creamy mouthfeels. The flavors are highly imbalanced towards malty flavors (fruits such as plums, raisins, figs, even peaches are common, as well as chocolate and caramel), often contain yeasty tones (including the phenolic/spicey byproducts of fermentation), and feature no hoppy character. The alcohol levels of these special beers are typically in the 10% and higher range"

That to say, if you replaced the 'clear' with 'dark' candy syrup you'd probably be good. A lot of Westy clones get all their color from the dark sugar, which is supposedly how the real stuff is made.

Hmm, interesting, I always imagined it as being a souped up tripel. So what would this be? Anything? It's got too much alcohol to be a tripel....
Interesting.. I always imagined it as being a light colored beer.

ColoradoXJ13 · 11-16-2007, 01:59 AM

This may end up being more of a Belgian Golden Strong Ale...but either way, it'll be good. I did a vertical tasting of Avery beers last night, The Reverand Quad was among those tested, I think I had '04, '05, and '07, they were all deep red/brown in color.

brewt00l · 11-16-2007, 02:10 AM

Quote:

Originally Posted by Ó Flannagáin

Hmm, interesting, I always imagined it as being a souped up tripel. So what would this be? Anything? It's got too much alcohol to be a tripel....
Interesting.. I always imagined it as being a light colored beer.

From what I have seen in the past, quads can be either dark or somewhat pale though most tend to be on the dark side.

18E would be the best fit from a BJCP perspective to what most consider quad territory

Rochefort 10 (blue cap), Westvleteren 12 (yellow cap), Chimay Grande Reserve (Blue), Rochefort 8 (green cap), St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Abbaye des Rocs Grand Cru, Gulden Draak, Kasteelbier Bi̬re du Chateau Donker
http://www.bjcp.org/styles04/Category18.html#style18E

Ó Flannagáin · 11-16-2007, 02:14 AM

See, I always considred the Rochefort 10 and the Westy 12 to be Belgian Dark Strong Ales... are they and quads one and the same?

... It won't quite be a golden ale because of the yeast strain... I think.

landhoney · 11-16-2007, 02:26 AM

Quote:

Originally Posted by Ó Flannagáin

See, I always considred the Rochefort 10 and the Westy 12 to be Belgian Dark Strong Ales... are they and quads one and the same?

... It won't quite be a golden ale because of the yeast strain... I think.

I think that's why Quad isn't its own BJCP style, I don't know the big difference between Belgiand Strong Dark Ale and Quad.
Beeradvocate lists St.B 12, Roch 10, Westy 12 as Quads.

Ó Flannagáin · 11-16-2007, 02:29 AM

Hmm... well I guess I'll just make a beer that's not a style!!! I love doing that anyway.