Top Belgian Quadrupel on Untappd 2) Add the Belgian Special B malt and German Munich malt to the water and stir until all of the malt is fully dissolved. As much as you research there are certain pieces of the puzzle that will likely always remain a secret that we have to account for. He suggested checking the oak level imparted by first use five gallon barrels after just three weeks, compared to two to three months for 15 gallon barrels. If you want to pair cheese, pairing it with Tripel is a great idea, and other cheeses, such as Bleu and Gorgonzola, are also great. This style of beer is typically high in alcohol content, so it is important to be careful when brewing. This proper attenuation is critical to brewing a high gravity beer correctly. What I do get from Valley is a "grainy" flavor, a bit less refined than you usually get from larger maltsters, but I enjoy it in the right combination. Strong fermentation by 12 hours Quickly threatened to blow-off in the 8 gallon bucket. As I was getting acquainted with Wit Baker from Bond Brothers a few months ago, I noticed he had a dark, strong strain of marijuana in his hand. 1.50 oz. 9/29/12 Down to 1.018, a bit sweeter than expected, but it should be perfect with the oak. The brewery must have a link with the abbey, whether it is the location, the taking over of ancestral monastic recipes or even a license issued by the monks to a brewer in the past. Crystal Malt 60L. When your testing flavors of a barrel are you just using a wine thief or something similar? Complex, Fruity, Malty, Rich, Medium-bodied, Almanac Beer Co. La Trappe Quad clone Beer Recipe | All Grain Belgian Tripel by Catnip I haven't noticed that flavor in the beers I've brewed with it, or the ones I've tasted from CBC and Wormtown. Partly sanitation concerns, and partly that with two barrels I don't want more than four clean barrel-aged beers in such rapid succession. They are also heavily hopped, which contributes to their bitter taste. The finish should not be heavy or syrupy. Rumble Barrel Belgian Strong Dark Recipe - The Mad Fermentationist You're right though. Barrel Aged, Quadrupel Beer Recipe | All Grain Belgian Dark Strong Ale by Amuda Tuthilltown in New York sells a variety of barrel sizes on their website that previously aged their whiskey. Updates to the recipe automatically flow through. Brewing Resources Belgian Quadrupel, Version 1.0 January 24, 2016 In August 2015, I started looking for a good Belgian Quadrupel recipe. If youre interested, please give it a shot. Start fermentation in the low 60's, let rise to upper 60's as fermentation progresses Updates to the recipe automatically flow through. Belgian Quadrupel - Keystone Homebrew Supply Visit our Belgian Dark Strong Ale (Quadrupel) forum thread. Im interested to taste the results, but Ill be prepared to move the sour beer into carboys for additional aging if the oakiness becomes too potent before the beer is ready to bottle. Expect spice and fruit flavours (plum, raisins, pear, and apple). Replaced the hard bung. It gives you the warmth and comfort of a well-made stout or porter, especially in the winter months. . High carbonation but not sharp. This certified mark gives beer lovers an easy way to identify independent craft beer. The end result is a delicious beer that is perfect for enjoying on a cold winter day. First, youll need to create a wort using a pale malt and a dark malt. This homebrew recipe uses the following ingredients: Pilsen - UK, Pale Ale - US, Aromatic Malt - US, Biscuit Malt - BE, CaraMunich III - DE, Brown Sugar - US, Brewer's Gold Hops, Columbus Hops, White Labs Trappist Ale WLP500 Homebrew Yeast, Fermentis Safbrew S-33 Homebrew Yeast. Tripel is a beer that is widely regarded as one of Belgiums best. A quadrupel beer is a type of Belgian strong dark ale that is typically high in alcohol content. Copyright 2007-2023 Brewer's Friend, Inc. -, 0.72999999833018 oz Magnum (Pellet) Hops, Do Not Sell or Share My Personal Information. style, and it shares some obvious similarities to the other Belgian Strong Ale styles, particularly Dubbel. Brewers will spend years trying to perfect their recipe, often trying to mimic complex Trappist beers such as St. Bernardus Abt 12, Westvleteren 12, or Rochefort 10 that have been brewed for decades by monks who have perfected their art. I guess you could fly sparge and make a whole bunch of a small beer from the second runnings (which might be a good idea, 10-15 gallons for friends and you keep the good stuff). But I am wondering what your thoughts are. Image (c) sintsixtus.be, Westvleteren brewery bottling line. The resulting beer isrich and full, almost creamy with hints of dark stone fruit, currants, and molasses. Both are critical when brewing higher ABV beers such as this. Quadrupel - Beer Style Profile - Absolute Beer To get 22 IBU, Ive used eight East Kent Golding hops. 2. Quadrupel Recipe Avery Brewing The Reverend Recipe Belgian specialty malts make The Reverend the perfect beer for homebrewers who love malty beers. 9/8/12 Brewed by myself In addition, hot water would rinse away much of the residual spirit character. The following are the ingredients of a Quad Beer. Smooth and complex, best sipped slowly and savoured. Liquid Amber Extract. "Quadrupel" Belgian Dark Strong Ale beer recipe by Arjan. It's a traditional Abbey (or Trappist, depending on the brewery!) Spicy phenols may be present, but usually have a peppery quality not clove-like; light vanilla is possible. The Belgian Quadrupel or simply Quad is a name given to the strongest of the Trappist and Abbey ales. Updates to the recipe automatically flow through. The wood provided nucleation sites that caused the beer to foam when I checked on it a couple hours later. Westy 12 is a beerthathas garnered a somewhatcult following over the years especially after having been named best beer in the world more than once, first time in 2005. Recipe costs can be adjusted by changing . . Belgian Dark Strong Ale is a style that deserves a bit of cellaring before consuming. 9 gallons @ 1.052, 1.058 with the addition of the candi syrup (1 lb each D90 and D180). Read More. Tags: Belgian, Dark Beer, Fruity, Malty, Spicy, Strong Beer, Western Europe Styles, St. Bernardus Abt 12 is a Belgian Quadrupel brewed by Brouwerij St. Bernardus NV that blends dark and tree fruits, various spices with pumpernickel and rye. A pre-boil gravity reading is used to accurately predict how long the mash will take. Some brewers may also use a small amount of roasted barley, which can add a coffee-like flavor to the beer. 1. For quick copying and pasting to a text based forum or email. For those that like to bottle, keep the beer in a dark place at a constant temperature somewhere between 46-56F once carbonated. The malt is rich and strong, and can have a deep bready-toasty quality often with a deep caramel complexity. Belgian tripel, on the other hand, has a marriage of spicy, fruity, and alcohol flavors supported by a soft, rounded grainy-sweet malt impression, occasionally with a hint of honey. Spicy hop flavors are common in this wine, and the bitterness is medium to high, supported by peppery fermentation. Style: Belgian / French Ales. It's veryalcohol-tolerant (up to whopping 15% ABV)and famous for producing very smooth, drinkable beers that are both flavourful and boozy. JavaScript is disabled. Didn't see much activity for 24 hours, but it looked and smelled fine after that. Now I need to find 5 or 6 gallons of cheap whiskey or bourbon to keep my second barrel "wet". 3/15/13 Turned out really well, nice blend of barrel and base beer characters. They won't be saved but will give you an idea of costs if your final yield was different. Hersbrucker (Pellets, 4.00 %AA) boiled 60 min. The beer should be clear, not cloudy. This yeast base (rich in vitamin B) can be consumed separately. If you want to drink more than one serving, you can. Complex, rich, smooth and dangerous. They won't be saved but will give you an idea of costs if your final yield was different. BATCH 18 (blended in October 2014) was distributed as follows: Type in BATCH Moscatel 50% Brandy 17% Oloroso 16,5% New Oak High Toast 16,5% In terms of. Quadrupel. Recipe Specifics Yeast Image (c) Morner / flickr.com, Crates of Westvleteren 12 ready to be loaded. January 15, 2021 The Belgian Quadrupel, also known as the Belgian Dark Strong or Grand Cru, has to be in my top five favorite beer styles. Abbey Brewing Company is home to award winning, hand crafted beers, friendly service, and a down to Earth atmosphere. Dark beers are made with darker malts and skip the dark caramel stage during brewing. 6 lbs. Exactly, his concern was about sanitation. Belgian Quadrupel ideas - American Homebrewers Association The first barrel Ill be filling (later this week) previously held Rumble, which Balcones distills from Mission figs, wildflower honey, and unrefined cane sugar. It seems like you'd get pretty low efficiency on the third or fourth mash, I guess it would be worth it for great beer though. ------- The first beer branded as Quadrupel: La Trappe Quadrupel. I know I can handle the volume but can I reach the OG? Slight Haze Carbonation (Visual) Medium Rising Bubbles Flavor/Aroma Alcohol Noticeable to Hot Hop Hop aroma and flavor are not perceived to very low. La Trappe Quadrupel Oak Aged Batch #18. I also use 153 as my mash temp but havent tested the lower mash range yet. Using this method, youll be astounded at how much sugar can be extracted. Our second clean beer came out of the first barrel yesterday with little signs of oxidation and no evidence of sour microbes, even though my sour "cart" sat just 5 feet away for part of the late summer (not smart, I know). 4) After 30 minutes, remove the grains from the mixture using a strainer. Ramp up to 155F and hold for 30 mins (alpha rest). 1 lbs. Westmalle cultivates this yeast in-house and shares with other Trappist breweries including Westvleteren so this was an easy choice. I've done a few decoctions, but wasn't happy with the results (It's not the decoctions fault, I just suck at brewing). Hops are not usually present (but a very low spicy, floral, or herbal hop aroma is acceptable). The biggest change from previous versions is that this recipe focuses on getting most of the colour and a large portion of the special flavours from candied sugar, in this case Belgian candi syrup (extra dark D-180). Grain/Sugar (The numbers represent an archaic way in which Belgians measured original gravity). So even though it was months away from me getting to make that beer, we had some taste buds. Hallertauer Tradition (Pellet, 6.00% AA) @ 90 min. Do not allow temperature to drop as it can cause the yeast to stall. This recipe uses a simple brewing method called biab, or brew in a bag, which is perfect for those who are new to brewing or dont have a lot of time. -------- Mild beer has a low bitterness due to the absence of hops. After each barrel ages two clean beers, Im planning on splitting a 10 gallon batch of sour brown between them. We've brewed a few different Belgian Dark Strong Ale recipes over the years, and while all turned out well it's ultimately the simpler recipe presented here that we've enjoy the most. Extract, ABV 10.59%, IBU 20.98, SRM 29.96, Fermentables: (Dry Malt Extract - Pilsen, Dry Malt Extract - Munich, Belgian Candi Syrup - D-90, Belgian Candi Syrup - D-180) Steeping Grains: (Special B, CaraVienne, CaraMunich) Hops: (Magnum) . BIAB, ABV 10.27%, IBU 39.29, SRM 46.48, Fermentables: (Barke Pilsner Malt, Belgian Candi Sugar - Amber/Brown (60L), Aromatic Malt, Special B, Biscuit) Hops: (Northern Brewer, Saaz) Other: (Phosphoric acid, Calcium Chloride (dihydrate), Gypsum). Domestic sours are pretty limited in availability (though Lips of Faith series is giving me hope!). After the boil is finished and the beer is transferred into the fermenter, I can return to the lab to take gravity samples. It may not display this or other websites correctly. Target is 32 IBU, no hop character or flavor. The high gravity provides a nice warming effect without being solvent-y. For sharing that place I have many thanks for you. Only the ability to keep them from getting infected (obviously when wanting another clean beer). Extended the boil 30 minutes longer to further concentrate the wort. Image (c) Jerman JMC / flickr.com. Aging clean beers in small barrels has a number of advantages for homebrewers. This homebrew recipe uses the following ingredients: Pilsen - UK, Pale Ale - US, Aromatic Malt - US, Biscuit Malt - BE, CaraMunich III - DE, Brown Sugar - US, Brewer's Gold Hops, Columbus Hops, White Labs Trappist Ale WLP500 Homebrew . Carafa Special II 7) Boil the mixture for an additional 60 minutes. Type: Ale. A 'SUPERBIER' Photo by Christopher Lehault / CC BY The 'superbier' that was brewed in the 1930s would go on to become the classic 'Golden Tripel'. No dark/roast malt aroma. Total Grain (Lbs): 20.13 This malt-forward beer is brewed with toffee, toast, roast, caramel, nutty, and chocolate flavors. Batch Size: 5 gallons. This style of beer is typically high in alcohol content, so it is important to be careful when brewing. Read More, Be Mine, a Belgian-style Quadrupel by Barrel of Monks Brewing is a decadent treat of tart cherries, dark fruits, dark chocolate, and booze. I have 2 questions. All Grain, ABV 8.08%, IBU 25.05, SRM 41.42, Fermentables: (Pale Ale, CaraMunich II, Special B, Flaked Oats, Flaked Wheat, Pale Chocolate, Belgian Candi Syrup - Blanc, Oat Malt) Hops: (German Tettnang, Willamette, Styrian Goldings) Other: (Lactic acid, irish moss) Notes: Fermentation the first 2 days 20 C. If you keg like we do, make sure your lines are clean as deposits affect both flavour and head retention (see our Cleaning Beer Lines guide). To the boil I added a pound each of D-90 and D-180 from Candi Syrup Inc, which I dont believe is available yet on a craft brewing scale. Add the chicken livers, 1 TBSP green. CO. 24.8% - 5.00 lbs. Winter fruits like dates, plums and figs. Moderately malty-rich on the palate, which can have a sweet impression if bitterness is low. 10/21/12 Bottled with 2.75 oz of table sugar, aiming for 1.9 volumes of CO2. Administrator; Retired with too much time on my hands; Posts: 26404; Noti OR [1991.4, 287.6deg] AR; Belgian Quadrupel ideas on: April 21, 2011, 10:52:50 am . The best results for the guy at WYeast have been obtained by mashing at 153. http://www.unrestrictedbrewing.com/wp-content/uploads/2016/10/la-trappe-quadrupel-all-grain-recipe.pdf. The malt used in the Belgian quadrupels is divided into four distinct flavors, resulting in their distinct taste and color. Mad Fermentationist, Belgian quadrupels are ideal for entertaining friends or drinking with family, whether you want an elegant beer with complex flavors or a powerful drink to help you celebrate a special occasion. 10) Bottle the beer and allow it to age for at least two weeks before serving. I wanted something strong enough to stand up tothe rapid extraction of oak and booze, Belgian Dark Strong (aka Quadrupel) fit the bill. Fluctuating temperatures during fermentation, especially dropping temperature during fermentation, can also cause yeast to stall. WOW now this opens up a whole new relm of brewing for me I have gotta try this maybe double at first then move on from there. 0.50 tsp Yeast Nutrient @ 15 min. It is compliant with state and federal law on low-lead paint. Photography courtesy of Brewery Ommegang With its signature rich, malty flavor, medium bitterness, and impressive ABV, the Belgian quad is a beer which has stood the test of time - literally. Brewing A Quadrupel Beer - AbbeyBrewingInc For quick copying and pasting to a text based forum or email. The recipe was modified in 1954 and the beer renamed 'Westmalle Tripel'. If youre looking for a good, easy-drinking beer with a little real malt character, I believe this is one to try. On the upside, I've got a Stout that's finishing up and I'll be pitching this recipe on top of the yeast cake: 1 lbs. Comparatively, the Quadrupel is stronger and more intensely flavored than the Dubbel and Tripel. The TastePure RV/Marine Water Filter with Flexible Hose Sediment Filter, 20% micron, is designed to protect against bacteria and waterborne viruses. Solid, but not overpowering barrel character. 3) Allow the mixture to steep for 30 minutes. Strong dark ales are darker, complex, and more powerful Belgian ales with a distinct flavor profile that combines malt richness, dark fruit flavors, and spicy notes. BElGiAN QUADRUPEL RECIPE Batch Size: 20L / 5.28 US Liquid gallons Shop the David Heath Homebrew store 37K views Irish Stout brewing recipe writing guide Grainfather 34K views What is a TRAPPIST. It has a low gravity and can be converted from grain to glass in a matter of weeks. Eleven pounds of Pilsner malt, which has a sweet, crackery flavor, provide plenty of sugar and a good base. 2- Lauren Salazar spoke at our beer club meeting a few weeks ago and someone asked her about souring in a charred barrel. Quads are frequently complex and interesting beers that are difficult to find in other beer styles. Huge, dense, moussy, persistent cream- to light tan-colored head. As far as I know, the homebrew police aren't really knocking on peoples' doors about this stuff. Image (c) trappistwestvleteren.be, Enjoying a Westvleteren 12 at the 'In de Vrede' cafe across from the abbey, the only location authorized to serve Westvleteren Trappist beer. While I'm brewing these batches the "real" test recipes for Modern Times are stacking up (we have 13 beers in my to-brew folder at the moment). Body can range from medium-light to medium-full and creamy. Paste the following into your website / publishing platform: Recipe costs can be adjusted by changing the batch size. All-Grain, The Tripel, which was first sold commercially by the Monks at Westmalle in 1956, has remained in use ever since. 3.7% - 0.75 lbs. The two batches I currently have made solely from my Valley Malt of the Month share (a basic pale ale and a spelt saison) definitely share a distinct flavor. The beer is excellent and has that banana taste that I always associate with Belgian abbey beers. *Can't find Belgian pilsner malt? Continue pouring in one movement and hold the glass vertically at the end in order to end in the middle, producing a perfect head. Heat slowly. This type of yeast is best suited to this style because it has moderate attenuation and lower to moderate esters. My planned second fill (a cinnamon/vanilla spiced imperial porter) will take a bit longer to extract adequate oak flavor, and should receive a softer spirit character. The goal was to hit the same 86% attenuation as Westvleteren. I found a few, but only one of them intrigued me enough to make it. I very shortly will be picking up a 5 gal oak barrel myself. Raise to 168F mashout temperature and hold for 10 mins. Register today and take advantage of membership benefits. Paste the following into your website / publishing platform: Recipe costs can be adjusted by changing the batch size. This one will be a couple of weeks off as I need to get some stuff (bigger pot, yet another carboy, etc), but I'd like to have an idea of what I'm making pretty soon. *Experiment*. It is also commonly added for flavoring. The strongest and boldest of the Trappist beers, think of it as a mixture of a Dubbel'sflavour profile and hue with the high alcohol content of aTripel, both taken up a notch or two. Our recipe here has been heavily inspired byWestvleteren 12 (Westy 12 as it's known by fans). This beer is also well-suited to pairing with Asiago cheese and mild cheddar. D-180 Candi Syrup We have also been slowly spicing the rum when it is out of barrel (in an old 10 gallon bottling bucket). The beer will improve if conditioned just above freezing for 8-10 weeks before serving or cellaring, and will continue to change over time. We found that the unfermentables from the crystal malts boosted our final gravity farther than we liked so this version doesn't use any crystal malts at all. In most Belgian breweries, you can order custom glassware. A Beginner's Guide to Belgian Beer Styles - Serious Eats They are also available in a variety of other flavors, such as Abbey, Brown, and Strong Golden. -------------- When pouring, hold the glass at an angle and begin pouring slowly along the side. Beer Recipes; Belgian Quadrupel ideas . Belgian Quadrupel BIAB Recipe - Mr. Small Batch Brewer Tripels, which range in color from pale gold to pale amber, are lighter in color than Dubbels, measuring 4.5-7 SRM. Their ability to take risks, innovate flavors and build better communities has made the U.S. the craft beer capital of the world. This process, like the one I use to ferment my Belgian Golden Strong, begins slowly and quickly, but it quickly accelerates. In the DC area, Catoctin Creeks 30 gallon rye barrels are a common sight at brewpubs. Bring to a boil for 60, following the hops schedule. Another method I employ is to use a device known as a tilt when the beer is being fermented. Specialty, Fruit, Historical, Other Recipes, Vintage Danish Beers Brewed With Fermentis Safbrew LA-01, Belgian Quadruple infused triple using leftover malt?? Belgian Quadrupel. Then you take those etc. Maybe even just some guidelines? Have you noticed any specific contribution from the Valley Malt? How exactly is anyone's guess, but like our other Trappist recipes, for this one we've gone for a balanced approach as it works well for the style. Anticipated SRM: 28.9 Chilled to 68 F, pitched entire starter, hit with 30 seconds of pure oxygen, left at 64 F to ferment. What I got from her response was that it wasn't ideal. Crystal 120L All Grain, ABV 8.95%, IBU 32.32, SRM 4.69, Fermentables: (Pilsner) Hops: (Magnum) Other: (whirlfloc tab) Notes: Start fermentation in the low 60's, let rise to upper 60's as fermentation progresses Target is 32 IBU, no hop character or flavor. Method: All Grain Style: No Profile Selected Boil Time: 60 min Batch Size: 5 gallons (fermentor volume) Pre Boil Size: 10 gallons Post Boil Size: 6.25 gallons Pre Boil Gravity: 1.069 (recipe based estimate) Post Boil Gravity: 1.112 (recipe based estimate) Efficiency: 70% (brew house) Source: Michael J. Gabel, Sr. "Quadrupel" Belgian Dark Strong Ale beer recipe by Muydense Bierbrouuwerij. Updates to the recipe automatically flow through. Sacch Rest- 60 min @151 F Any way, for a individual brewer, it's been hard locating smaller barrels that aren't outrageously expensive new barrels. Image (c) bespokepost.com. 1- what was Doug's concern regarding refilling the barrels? Inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian-style ale of great strength with even bolder flavor compared to its sister styles Dubbel and Tripel. I do not plan to clean or otherwise sanitize the barrel before filling, the previous 124 proof resident took care of that. Belgian Quadrupel Beer Style Recipe Writing & Brewing Guide - YouTube If your system does not allow for step mashes, try a single infusion mash at 150F for 90 mins, followed by a mashout to 168F for 10 mins (if possible). Well, I've decided that my next brew is going to be a big one. It was called "Dixie Cup Boardwalk Belgian Quadrupel" and appeared in BYO magazine back in 2007. I have not gone the stainless steel nail route yet, I pull samples with a thief just like a carboy. The reasons are simple: The abbey is fiercelyagainst it as they only brew enough beer to run the monastery, and will not make more than they need to sell, regardless of demand. East Coast ECY09 Belgian Abbaye Our version isslightly stronger (11% ABV instead of 10.2%), usesonly pilsner malt instead of a mix of Dingemans pale and pilsner,and one hop substitution (Saaz instead of Hallertau) as we find the subtle spiciness pairs well with the yeast. The quadrupel itself did not emerge until the 1990s, and like so many European fads before it (nods to the Spice . We thank you! La Trappe pioneered the Quad while a nearly identical brew, the Abt, was crafted by Westvleteren and that beer would become St. Bernardus. But like any good homebrewer we couldn't leave well enough alone and made some minor tweaksto suit our preferences. Type: Ale Style: Belgian / French Ales Batch Size: 5 gallons Recipe Type: Extract with grain With these ingredients, Belgian ale is excellent because it has a strong sweetness and caramel flavor, as well as complex fruity notes. Wort Boil Time: 120 Minutes They are well-known for their smooth, malty flavor, moderate bitterness, and impressive ABV, making them one of the best beers around. This results in a beer that is very hoppy and has a strong flavor. When I talked to Lauren Salazar at New Belgium a few weeks ago she said they were getting ready to bottle 500 hL of La Folie (with more new foeders on the way), nice to see an American brewery stepping up sour beer production like that.I just use an auto-siphon to rack sours into and out of barrels (except the group barrels where a friend has a peristaltic pump). 9) Ferment the mixture for two weeks. Fruit flavors can be found in yeast, such as raisins and plums. at Does any have an Extract or PM recipe for something like this? The recipe's view count is incremented when someone views the recipe at your site. So basically it's a ridiculously complex Batch Sparge then? Available for immediate download - no waiting! The recipe's view count is incremented when someone views the recipe at your site. Add the garlic and cook until fragrant, about 30 seconds 5. Malt Hop Yeast Extra Belgian Abbey Ale yeast, T58 (Fermentis), White Labs Trappist Ale WLP500 Dark candy syrup: up to 12% Brewing Process Programmed infusion process; pH 5.3 60 ' at 63 C 30 ' at 72 C 1' at 78 C; sparging at 80 C boiling: 90 min; first hop: 10 min; second: 50 min; third: 90 min; Extra sugar: 85 min.
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