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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.


9.9 lbs - CBW® Pilsen Light LME
2 lbs - Pilsen Malt
1 lb - Aromatic Munich Malt
0.75 lb - Carapils® Malt
0.5 lb - Extra Special Malt
0.25 lb - Blackprinz® Malt
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


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