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  • Belgian Quadrupel

    This recipe combines high quality specialty malts, a generous amount of gravity boosting extract and a yeast blend that imparts a wonderful Belgian character to create this smooth and richly-complex brew.

    Type: Ale

    Style: Belgian / French Ales

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    9.9 lbs CBW® Pilsen Light LME Extract, LME
    2 lbs Pilsen Malt Base
    1 lb Aromatic Munich Malt Kilned, Munich
    0.75 lb Carapils® Malt Dextrine
    0.5 lb Extra Special Malt Roasted, Biscuit
    0.25 lb Blackprinz® Malt Bitterless Black
    1 lb Belgian Candi Sugar
    1 oz Northern Brewer, Fuggles Boil 60 minutes
    0.5 oz Northern Brewer, Fuggles Boil 15 minutes
    2.5 vials WLP575 Belgian Style Ale Yeast
    1 capsule Servomyces Yeast Nutrient Boil 10 minutes


    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 45 minutes
    3. Add extract and candi sugar
    4. Bring to a boil
    5. Add bittering hops and bring to a rolling boil
    6. Add finishing hops and Servomyces as indicated
    7. Remove from heat
    8. Cool to 72ºF
    9. Transfer to primary fermenter
    10. Fill to desired level with cold water
    11. Oxygenate and pitch yeast

    Primary Fermentation: 14-21 days at 72ºF

    Secondary Fermentation:

    Fermentation Notes: Bottle condition

    Original Gravity: 1.102

    Final Gravity: 1.025

    Alcohol by Weight: 8%

    Alcohol by Volume: 10%

    IBU: 33

    Color: 37 SRM