Six months in the making, this Belgian Quad is everything I ever wanted out of this beer. Earlier in March, I traveled to Belgium, visited with Trappist Monks, and learned a lot about how these beer are made, and this beer is the result of that!
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Recipe on Brewfather: https://share.brewfather.app/97zspzvznhR1Ea
Recipe for 5 gallons, your efficiency may vary:
"Mother of Quad"
10.5% ABV 22 IBU
15 lb Dingemans Belgian Pilsner (75%)
1.5 lb Weyermann Munich I (7.5%)
0.75 lb Dingemans Special B (3.8%)
0.75 lb Aromatic Malt (3.8%)
2 lb D-180 Candi Syrup (10%)
Mash:
Step Mash:
148 F (65 C) for 45 min
158 F (70 C) for 30 min
170F (77 C) for 15 min
Water (ppm): Ca: 60 Mg: 6 Na: 18 Cl: 79 SO4: 62 HCO3: 47
Add 2g Gypsum, 2g Epsom and 5g CaCl and 2g Baking Soda to 8 gal (30L) distilled water.
Adjust mash pH to 5.4-5.6 with lactic acid or slaked lime if needed.
90 min boil
60 min - 0.75 oz (21g) Magnum (13.6% AA)
OG: 1.097
Yeast:
Starter w/ 500 B Cells Imperial B48 Triple Double
Ferment pitching at 65 F (18 C), letting free rise no higher than 78-82 F (25-28 C). After, condition at 50-65 F (10-18 C) for 2-3 more weeks. Package, lager for 2-3 more weeks and age for a minimum of 6 months.
FG: 1.019
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0:00 Intro and welcome
0:56 Beer description and approach
5:08 Recipe
10:06 Brew day
12:44 Fermentation Plan
17:39 Fermentation Follow-Up
18:20 Pour and Tasting Notes
25:21 Potential Improvements
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
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