KyleWolf
Well-Known Member
Hey everyone,
So I am piecing together my fall brew (currently brewing my summer brews...Lemongrass/Pomegranate Hefe, and little Maharaja), and decided nothing would work better than a belgian quad. So I am lookin some stuff up, putting something here, something there, and poof. So this is my rough draft and I will probably tweak it here and there out of boredom or OCD. but I wanted to atleast get the input of everyone here.
I am looking to put together a nice heady and easy drinking Quad with strong sugar/malty flavors with nice spicy and subtle but present hop profiles. Hoping to put the color at a dark amber red to brown.
4 Elements Quadruple
Belgian Dark Strong Ale
Type: All Grain
Date: 5/6/2010
Batch Size: 5.50 gal
Brewer: Alchemic Brewing
Boil Size: 6.30 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
14.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 80.56 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 2.78 %
0.50 lb Special B Malt (180.0 SRM) Grain 2.78 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 2.78 %
2.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 11.11 %
0.50 oz Magnum [14.00 %] (60 min) Hops 16.7 IBU
1.00 oz Hallertauer [4.80 %] (60 min) (Aroma Hop-Steep) Hops -
0.50 oz Saaz [4.00 %] (25 min) Hops 3.3 IBU
1.00 oz Hallertauer [4.80 %] (25 min) Hops 8.0 IBU
1.00 oz Saaz [4.00 %] (5 min) Hops 1.9 IBU
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.092
Est Final Gravity: 1.019
Estimated Alcohol by Vol: 9.52 %
Bitterness: 29.9 IBU
Est Color: 22.3 SRM
I have not played with Aromatic, Special B, or Candi Sugar very much at all, and with that I imagine those are the biggest things I am most likely getting wrong...perhaps dumb down the candi and dish out a bit more special B...and I also feel someone will say I need caramunich of some sort...so I am curious.
So, also a question, with Candi sugar supposedly almost 100% fermentable, I if I wanted a slightly dryer beer, could I up the sugar and bring down my pils a bit? This is more theoretical and academic curiosity than anything.
Thank you for your time in advance.
Kyle
So I am piecing together my fall brew (currently brewing my summer brews...Lemongrass/Pomegranate Hefe, and little Maharaja), and decided nothing would work better than a belgian quad. So I am lookin some stuff up, putting something here, something there, and poof. So this is my rough draft and I will probably tweak it here and there out of boredom or OCD. but I wanted to atleast get the input of everyone here.
I am looking to put together a nice heady and easy drinking Quad with strong sugar/malty flavors with nice spicy and subtle but present hop profiles. Hoping to put the color at a dark amber red to brown.
4 Elements Quadruple
Belgian Dark Strong Ale
Type: All Grain
Date: 5/6/2010
Batch Size: 5.50 gal
Brewer: Alchemic Brewing
Boil Size: 6.30 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
14.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 80.56 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 2.78 %
0.50 lb Special B Malt (180.0 SRM) Grain 2.78 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 2.78 %
2.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 11.11 %
0.50 oz Magnum [14.00 %] (60 min) Hops 16.7 IBU
1.00 oz Hallertauer [4.80 %] (60 min) (Aroma Hop-Steep) Hops -
0.50 oz Saaz [4.00 %] (25 min) Hops 3.3 IBU
1.00 oz Hallertauer [4.80 %] (25 min) Hops 8.0 IBU
1.00 oz Saaz [4.00 %] (5 min) Hops 1.9 IBU
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.092
Est Final Gravity: 1.019
Estimated Alcohol by Vol: 9.52 %
Bitterness: 29.9 IBU
Est Color: 22.3 SRM
I have not played with Aromatic, Special B, or Candi Sugar very much at all, and with that I imagine those are the biggest things I am most likely getting wrong...perhaps dumb down the candi and dish out a bit more special B...and I also feel someone will say I need caramunich of some sort...so I am curious.
So, also a question, with Candi sugar supposedly almost 100% fermentable, I if I wanted a slightly dryer beer, could I up the sugar and bring down my pils a bit? This is more theoretical and academic curiosity than anything.
Thank you for your time in advance.
Kyle