I vote Belgian Quad.
Here is a recipe I have made that turned out delightful:
Recipe: Belgian Dark Strong Ale
Brewer: Broken Glass Brewery
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Boil Size: 9.38 gal
Post Boil Volume: 7.28 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.103 SG
Estimated Color: 20.5 SRM
Estimated IBU: 20.0 IBUs
Brewhouse Efficiency: 79.00 %
Est Mash Efficiency: 93.4 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
13 lbs 2.1 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 62.2 %
2 lbs 4.5 oz Munich (Dingemans) (5.5 SRM) Grain 2 10.8 %
1 lbs 2.2 oz Aromatic Malt (26.0 SRM) Grain 3 5.4 %
1 lbs 2.2 oz Caramunich Malt (56.0 SRM) Grain 4 5.4 %
1 lbs 2.2 oz Special B (Dingemans) (147.5 SRM) Grain 5 5.4 %
9.1 oz Melanoidin (Weyermann) (30.0 SRM) Grain 6 2.7 %
9.1 oz Wheat Malt, Bel (2.0 SRM) Grain 7 2.7 %
1 lbs 2.2 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 8 5.4 %
2.00 oz Hallertauer [4.70 %] - Boil 60.0 min Hop 9 20.0 IBUs
1.0 pkg Abbey Ale (White Labs #WLP530) [2000.00 Yeast 10 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 21 lbs 1.8 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 24.96 qt of water at 170.7 F 154.0 F 60 min
Sparge: Batch sparge with 3 steps (Drain mash tun, , 2.79gal, 2.79gal) of 168.0 F water
Notes:
------
1st running - 1.096 @ 62.5°=1.096
2nd running - 1.062 @ 65.0°=1.062
3rd running - 1.030 @ 70.0°=1.031
96(4.25)+62(2.25)+31(2.25)=408+139.5+69.75=617.25/8.5=1.073
Pre-Boil Gravity=1.073
06/10/10 - I swiched blow-off hose to airlock, roused yeast w/spoon, and checked gravity. Gravity is 1.031 which gives an AT of 62.4%.
06/13/10 - I made a syrup with 2.5 lbs of Sugar In The Raw brand turbinado sugar, chilled then added it to the fermenter, the fermentation began to blow off within approximatley 2 hours. I did forget to check the gravity before adding the sugar.
6/20/10 - Gravity check 1.036 @ 70°F adjusted 1.036.
7/04/10 - SG sample taken, 1.018 @ 74°F, adjusted to 1.020 = FG 1.020 and ABV% 11.17%! Wow!
7/10/10 - Racked to keg, SG the same 1.018 @ 74.5°F adjusted to 1.020 = FG 1.020 and ABV 11.2%,. I had a problem with the new auto-siphon I bought, the racking cane seems to have a smaller OD then the previous one, the 3/8" hose does not fit tight, and was sucking air in during the transfer. I did my best to keep the siphon flowing without sucking air, but it sucked, no pun intended. I charged the keg to 30psi, and rolled it on the floor back and forth for 2-3 minutes, then relieved most of the pressure in an atttempt to curb any oxidation that may occur. I plan to allow it to age for another 6 weeks, then I will transfer under co2 between kegs, and carb it for 2 weeks before tapping the keg...that's the plan anyhow.
8/22/10 - Placed keg into kegerator to chill for 2 weeks. Should be carbed in approximately 2 weeks (Labor Day weekend).
In the future I will remake this recipe using Dark Candi D2 Belgian candi syrup to replace the invert sugar I prepared. Otherwise, this brew turned out very good, a hint of heat at the very end in the back of the mouth, but nothing over bearing. This was made before I had a fermentation chamber however, so when I make this again, I should be able to knock out any fusel alcohol heat that was apparent in my first attempt. At 11% I felt that a small amount of heat from fusels was acceptable.
