July 2021 competition- Belgian Beers

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@samale has requested the recipe for my quad so I'm posting it here for everyone.

I went the traditional route with a very simple malt bill

For 10l:
1.9kg Extra Pale Malt
1.6kg Pilsner Malt
480g(ish) Homemade Dark Belgian Candi Syrup added with 10 minutes left on the boil

I added some acid to my brewing water(for the first time ever) at 0.5ml per litre, a campden tablet and did a double mash. I mashed at 64°C and used the first runnings from this and boiled it down into a thick dark syrup whilst the second mash was on. The syrup actually got so hot it started to melt my spoon!

After the double mash it was business as usual. 60 min boil using 8g Zeus for bittering and 15g Hallertauer Mittelfrueh at 30 and 10 mins for 35 IBUs overall. I fermented with WLP530 Abbey Ale yeast at around 21°C (I forgot to write the temperature in my notes) and primed the bottles to 3 volumes.

O.G. 1.100
F.G. 1.010
12.2% ABV
85% Brewhouse Efficiency (helped by the double mash)

Here's a picture of the boiled down syrup from the first runnings.

Screenshot_20210808-102946.png
 
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