KyleWolf
Well-Known Member
Hey everyone.
So I am putting together my first Belgian Quad and I am STOKED. This will be my 2nd aging beer next to my oaked stock ale (thinking of putting two growlers of it away one with a fruit of something in it and the other by itself and aging for a year or two).
I have a recipe and I know it is a tad unconventional, but I wanted some opinions since I am still stewing over it. Lookin to brew in a few weeks.
(I need to learn how to import Beersmith recipes...that would make this easier)
Bokkenrijder's Belgian Quad
10.75lb 2-row
03.00lb Pilsner
01.00lb Aromatic
01.00lb Special B
00.50lb Melanoiden Malt
00.50lb Wheat flaked (maybe slightly toasted)
03.25lb Clear Candi Syrup (inverted sugar)
00.75lb Dark Candi Syrup
(simple sugars added after majority of primary finishes)
0.50oz target (8.6%) 70min
1.00oz target (8.6%) 45min
Yeast...Tough call, I have both the Ommegang and Bernardus Strains (plenty of them). I can either pick one, OR, go freakin crazy, co-culture a few generations, and produce my own proprietary strain of Belgian Abbey Yeast. (I am a microbiologist and have access to incubators and such...if I wanted to get really fancy I could force sexual reproduction in lab but I am not quite that gun-ho (sp)).
Estimated OG-1.101
Estimated FG- 1.021-1.018
Estimated IBU- 28.5
Estimated SRM- 25.1
Mash Temp- Don't know whether to go high or low...Initial thought is middle ground, 153. but I am open to suggestions.
Fermentation Temp- 1st wk around 67F, add syrups and ferment at 70 for 1 wk. then ramp to 75 for 2wks. transfer to secondary for a few weeks. Bottle. wait, wait, and wait.
Also I know I should go with all pils, but I am trying to keep my cost down and I have close to 100lb of two row just sitting in my house.
Lookin to bottle some in 10oz belgian bottles (gifts and taste tests) and the rest in 750mL and age...I have people in my brew group and a bar who have the space to store them in the fridges so I don't have to keep looking at them.
Can't wait to hear what you think. Thanks for everything
So I am putting together my first Belgian Quad and I am STOKED. This will be my 2nd aging beer next to my oaked stock ale (thinking of putting two growlers of it away one with a fruit of something in it and the other by itself and aging for a year or two).
I have a recipe and I know it is a tad unconventional, but I wanted some opinions since I am still stewing over it. Lookin to brew in a few weeks.
(I need to learn how to import Beersmith recipes...that would make this easier)
Bokkenrijder's Belgian Quad
10.75lb 2-row
03.00lb Pilsner
01.00lb Aromatic
01.00lb Special B
00.50lb Melanoiden Malt
00.50lb Wheat flaked (maybe slightly toasted)
03.25lb Clear Candi Syrup (inverted sugar)
00.75lb Dark Candi Syrup
(simple sugars added after majority of primary finishes)
0.50oz target (8.6%) 70min
1.00oz target (8.6%) 45min
Yeast...Tough call, I have both the Ommegang and Bernardus Strains (plenty of them). I can either pick one, OR, go freakin crazy, co-culture a few generations, and produce my own proprietary strain of Belgian Abbey Yeast. (I am a microbiologist and have access to incubators and such...if I wanted to get really fancy I could force sexual reproduction in lab but I am not quite that gun-ho (sp)).
Estimated OG-1.101
Estimated FG- 1.021-1.018
Estimated IBU- 28.5
Estimated SRM- 25.1
Mash Temp- Don't know whether to go high or low...Initial thought is middle ground, 153. but I am open to suggestions.
Fermentation Temp- 1st wk around 67F, add syrups and ferment at 70 for 1 wk. then ramp to 75 for 2wks. transfer to secondary for a few weeks. Bottle. wait, wait, and wait.
Also I know I should go with all pils, but I am trying to keep my cost down and I have close to 100lb of two row just sitting in my house.
Lookin to bottle some in 10oz belgian bottles (gifts and taste tests) and the rest in 750mL and age...I have people in my brew group and a bar who have the space to store them in the fridges so I don't have to keep looking at them.
Can't wait to hear what you think. Thanks for everything