Briess Recipe Database

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Malt: Black Malt

• 

  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

  
  

  Ingredients

  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

  
  

  Procedures

  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

  Tags: