DeadYetiBrew
Well-Known Member
So, I'm working on the best beer recipe in the world, and not really knowing a whole lot about Belgian Quads, I thought I would get some input from the vast pool of knowledge here. I developed this recipe from a blend of the Westvleteren Abt 12 and the Rochefort 10 recipes found in the Beer Captured book. I'm figuring in about 10 days for primary, with plenty of time to clear, and bottle condition. Let me know if any ingredients (or amounts) seem a little off.
16 oz Belgian Cara-Munich Malt
8 oz Belgian Aromatic Malt
4 oz Belgian Biscuit Malt
4 oz British Chocolate Malt
4 oz Belgian Special B Malt
11 lbs Muntons Extra Light Dry Malt Extract
1 lb Belgian Dark Candy Sugar
4 oz Malto Dextrin
1 oz. Styrian Goldings 5% AA bittering hop @60 mins
1 oz. German Hallertau Hersbrucker 3.3% AA bittering hop @60 mins
¼ oz. German Hallertau Hersbrucker flavor hop @15 mins
¼ oz. Styrian Goldings flavor hop @15 mins
1 tsp. Irish Moss
¼ oz. German Hallertau Hersbrucker aroma hop @2 mins
¼ oz. Styrian Goldings aroma hop @2 mins
1 pkg. Wyeast 3787 Trappist High Gravity
1¼ cup M&F Extra Light Dry Malt Extract to prime
Est. OG - 1.122
Est. FG - 1.012
Est. IBU - 25.8
EST. SRM - 37.7
It's a big beer but should be very tasty and drinkable. I doubt it will hit the Est. FG just due to yeast limitations. Any comments from anyone that has done a Quad or Belgian Dark Strong Ale are appreciated.
16 oz Belgian Cara-Munich Malt
8 oz Belgian Aromatic Malt
4 oz Belgian Biscuit Malt
4 oz British Chocolate Malt
4 oz Belgian Special B Malt
11 lbs Muntons Extra Light Dry Malt Extract
1 lb Belgian Dark Candy Sugar
4 oz Malto Dextrin
1 oz. Styrian Goldings 5% AA bittering hop @60 mins
1 oz. German Hallertau Hersbrucker 3.3% AA bittering hop @60 mins
¼ oz. German Hallertau Hersbrucker flavor hop @15 mins
¼ oz. Styrian Goldings flavor hop @15 mins
1 tsp. Irish Moss
¼ oz. German Hallertau Hersbrucker aroma hop @2 mins
¼ oz. Styrian Goldings aroma hop @2 mins
1 pkg. Wyeast 3787 Trappist High Gravity
1¼ cup M&F Extra Light Dry Malt Extract to prime
Est. OG - 1.122
Est. FG - 1.012
Est. IBU - 25.8
EST. SRM - 37.7
It's a big beer but should be very tasty and drinkable. I doubt it will hit the Est. FG just due to yeast limitations. Any comments from anyone that has done a Quad or Belgian Dark Strong Ale are appreciated.