All Grain Yeast:
Wyeast 3787 Yeast Starter:
Most definitely Batch Size (Gallons):
5.5 Original Gravity:
1.092 Final Gravity:
21 Boiling Time (Minutes):
14 SRM Primary Fermentation (# of Days & Temp):
14 at 68F, moving up to 70's Additional Fermentation:
Bottle condition as long as you want Secondary Fermentation (# of Days & Temp):
21-42 in low 70's Tasting Notes:
Rich, complex, fruity, and malty. This one is just a fantastic-tasting toe curler.
14.00 lb Belgian pale
0.25 lb Caramel 40L
0.25 lb Caramel 15L
0.25 lb CaraVienne
0.25 lb CaraPils
0.25 lb Belgian Special "B"
2.00 lb Belgian candi sugar, amber (added 1 lb. at a time during primary fermentation, see below)Hops
1.3 oz Styrian Golding (60 min.)Yeast
2L starter of Wyeast 3787. You want to make sure to have a large amount on hand when you pitch.Process
- Mash at 149-150 for 90 minutes in order to maximize fermentability and conversion. I listened to an interview with Adam Avery, who swore that they only do single infusion mashes. (If it ain't broke...)
- Sparge at 170F. I personally batch sparge, but do whatever makes you feel most comfortable.
- Do not add the candi syrup at the boil. Instead, add 1 lb. 24 hours after pitching, and the final 1 lb. 48 hours after pitching. This will insure that the yeast is not overloaded and will reduce "hot" alcohol flavors.
I really love this beer. Seriously complex, fruity, and malty, it's the kind of Belgian Strong Ale that makes someone sit up and take notice...and then sit back, relax, and love life. Although this started out as a clone experiment, it morphed slightly into just a darn tasty Quad. Hope you enjoy.EDIT:
the instructions are a little unclear regarding primary fermentation. You should pitch at 68 and keep it there for the first day, but then start ramping up to the 70's and even 80's shortly thereafter. The higher temps are crucial to getting that unique Belgian Quad taste.