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
- Perform mini-mash with 4 gallons of water and grains
- Steep at 152-158ºF for 45 minutes
- Add extract and candi sugar
- Bring to a boil
- Add bittering hops and bring to a rolling boil
- Add finishing hops and Servomyces as indicated
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- 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
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