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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


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