Belgian Quad

Belgian Quad

(5 gallons/19 L, all-grain)
OG = 1.098   FG = 1.018
IBU = 25   SRM = 30   ABV = 10.5%

We keep the IBUs on the low side for this beer in relation to the style because we like the hops to take a backseat to the rich malt and yeast characters in this beer. The more this beer attenuates and dries out the more the hop flavor will come through in the final flavor.

Ingredients
18 lbs. (4.5 kg) Pilsner malt
0.8 lb. (0.36 kg) Dingeman’s Special B malt
1 lb. (0.45 kg) Belgian candi syrup D-180 (near end of fermentation)
1 lb. (0.45 kg) Belgian candi syrup D-90 (near end of fermentation)
5.6 AAU Premiant hops (60 min.) (0.75 oz./21 g at 7.5% alpha acids)
3.4 AAU Tettnang hops (30 min.) (0.75 oz./21 g at 4.5% alpha acids)
Wyeast 3787 (Trappist Style High Gravity) or White Labs WLP530 (Abbey Ale) or Lallemand Abbaye or Safbrew BE-256 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

This is a multi-step mash. Mill the grains, then mix with 6.9 gallons (26 L) of 154 °F (72 °C) strike water to reach a mash temperature of 144 °F (66 °C). Hold this temperature for 30 minutes. Raise the mash temperature through infusion of boiling water or recirculating system up to 158 °F (70°C). Hold this temperature for 30 minutes. Raise the mash to mash out at 172 °F (78 °C).

Vorlauf until your runnings are clear, then begin sparge. Sparge the grains with enough water to obtain 7.5 gallons (28.4 L) of wort.

Boil for 120 minutes, adding hops according to the ingredient list. After the boil, whirlpool for 5 minutes, then let settle for 5 minutes. Chill the wort to about 65 °F (18 °C) and then pitch yeast and aerate.

Once fermentation commences, allow beer to free rise up to 70 °F (21 °C). You can hold this temperature for ten days or until the completion of primary fermentation, whichever is later. Add the candi syrups once fermentation begins to slow down. Bottle or keg the beer and carbonate to approximately 2.5 volumes.

Belgian Quad

(5 gallons/19 L, extract with grains)
OG = 1.098   FG = 1.018
IBU = 25   SRM = 30   ABV = 10.5%

Ingredients
9.5 lbs. (4.3 kg) Pilsen dried malt extract
0.8 lb. (0.36 kg) Dingeman’s Special B malt
1 lb. (0.45 kg) Belgian candi syrup D-180 (near end of fermentation)
1 lb. (0.45 kg) Belgian candi syrup D-90 (near end of fermentation)
5.6 AAU Premiant hops (60 min.) (0.75 oz./21 g at 7.5% alpha acids)
3.4 AAU Tettnang hops (30 min.) (0.75 oz./21 g at 4.5% alpha acids)
Wyeast 3787 (Trappist Style High Gravity) or White Labs WLP530 (Abbey Ale) or Lallemand Abbaye or Safbrew BE-256 yeast
3⁄4 cup corn sugar (if priming)

Step by step
Bring 5 gallons (19 L) of water to approximately 165 °F (74 °C) and hold there, steeping the specialty malt in a grain bag for 15 minutes. Remove the grain bag, and let drain fully. Add the malt extract while stirring, and stir until completely dissolved.

Boil for 60 minutes, adding hops according to the ingredient list. After the boil, whirlpool for 5 minutes, then let settle for 5 minutes. Chill the wort to about 65 °F (18 °C), top off to 5.25 gallons (20 L) and then pitch yeast and aerate.

Once fermentation commences, allow beer to free rise up to 70 °F (21 °C). You can hold this temperature for ten days or until the completion of primary fermentation, whichever is later. Add the candi syrups once fermentation begins to slow down. Bottle or keg the beer and carbonate to approximately 2.5 volumes.