Working on a Belgian Quad Recipe - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Working on a Belgian Quad Recipe

Reply
 
Thread Tools
Old 02-22-2011, 11:22 PM   #1
gio
Recipes 
 
Jan 2011
Somerville, MA
Posts: 212
Liked 2 Times on 2 Posts



I'm working on a recipe for a Belgian quad. I have an idea of what grains I want to use but I'm not sure of the ratios yet. Here is what I have so far:

10lb belgian pilnser
3lb amber malt
1.5lb aromatic malt
0.25lb carafa III
3.0lb D2 belgian candi syrup

Brewer's Gold hops (90 min)
Styrian Goldings (15 min)
aiming for IBU of about 30-35

Yeast will be cultured from a bottle of Ommegang Abbey Ale.

Decoction mash 133/150/159.

Makes 5.25 gallons
OG: 1.095 at 75% efficiency

I'm mostly unsure of the amounts of the amber and aromatic malt.
__________________
Primary 1: Sixpoint Bengali Clone
Primary 2: Hefeweizen

 
Reply With Quote
Old 02-23-2011, 04:05 AM   #2
Nateo
 
Nateo's Avatar
Recipes 
 
Jul 2010
Bennett Springs, MO
Posts: 2,050
Liked 39 Times on 30 Posts


With 3 pounds of D2, you won't need any grain but pilsener. If it ferments to the proper dryness, your beer will be about 12% ABV. You want to aim for 1.010-16-ish for the FG.
__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

 
Reply With Quote
Old 02-23-2011, 06:41 AM   #3
gio
Recipes 
 
Jan 2011
Somerville, MA
Posts: 212
Liked 2 Times on 2 Posts


Quote:
Originally Posted by Nateo View Post
With 3 pounds of D2, you won't need any grain but pilsener. If it ferments to the proper dryness, your beer will be about 12% ABV. You want to aim for 1.010-16-ish for the FG.
pilsner + 3 lb D2 is essentially the same as the last quad I made (well, it's still in progress right now).

I want to try something different but I don't want to cut down the D2 as it is amazing and seems to be somewhat necessary to get the desired dryness. I was figuring the FG for this recipe would be somewhere about 1.012-1.014 or so.

What do you suggest I do if I want to use some grains other than pilsner/pale in the recipe?
__________________
Primary 1: Sixpoint Bengali Clone
Primary 2: Hefeweizen

 
Reply With Quote
Old 02-23-2011, 07:49 PM   #4
electric_beer
Recipes 
 
Apr 2009
Los Angeles, CA, Los Angeles, CA
Posts: 453
Liked 5 Times on 5 Posts


Maybe sub some of the D2 for Table Sugar or Corn sugar if you prefer? Belgians have been known to use standard sugars to contribute to dryness without all the flavor of D2. This would leave room for you to add other fermentables.

 
Reply With Quote
Old 02-23-2011, 09:39 PM   #5
gio
Recipes 
 
Jan 2011
Somerville, MA
Posts: 212
Liked 2 Times on 2 Posts


Quote:
Originally Posted by electric_beer View Post
Maybe sub some of the D2 for Table Sugar or Corn sugar if you prefer? Belgians have been known to use standard sugars to contribute to dryness without all the flavor of D2. This would leave room for you to add other fermentables.
I might sub some sugar in. What would happen if I left both the specialty grains and the D2 in? Would the D2 overwhelm the flavor of the specialty grains? I looking to make an intense quad like Rochefort 10, although I'm not trying to clone Rochefort 10 (I have a clone recipe for that that I am working on).
__________________
Primary 1: Sixpoint Bengali Clone
Primary 2: Hefeweizen

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian Quad Mini-Mash DeadYetiBrew Recipes/Ingredients 15 07-12-2013 12:06 AM
Looking for a good Belgian Trippel/Quad recipe (extract) NewBrew75 Recipes/Ingredients 9 03-03-2011 04:31 PM
My Belgian Quad. Have ideas that I need to strew over. KyleWolf Recipes/Ingredients 14 10-18-2010 07:07 PM
Mash Temp vs sugar addition for belgian quad. KyleWolf Recipes/Ingredients 0 10-18-2010 03:03 AM
Help with my first Belgian Quad/Strong Dark... KyleWolf Recipes/Ingredients 13 05-07-2010 08:56 PM


Forum Jump