Belgian Quad Extract Recipe. The more this beer attenuates and dries out the more the. Recipe courtesy of richard hogg.
The belgian quad is a dark, complex, very strong belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy elements. This brew went really well, make a 2 quart yeast starter and fermented down to 1.012 in 5 days, racked to secondary and that's where i am at now, very nice color, can't wait to taste this one as belgian beers are some of my favorites. This big belgian quad recipe won richard hogg ‘best of show’ at the 2015 dominion cup in virginia out of 566 total entries!
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Northy 12 Belgian Quad Extract Beer Recipe Kit.
Made 4 liters of starter from 2 liquid yeast packages. Begin with enough volume to allow for a 90 minute boil. When it comes to pairing a belgian dubbel, a contrast in flavors helps with this beer and food pairing.
I Should Caution You At The Outset That My Recipe Is Rooted In Getting A Few Specific Flavors—Not All The Accepted Flavors—But They Might Still Come Through!
These elements make an excellent belgian ale, coupled with flavors of sugar, caramel, and complex fruity aromas. Add half of the dme at the end of the boil with the candi sugar, to promote a lighter color wort. Aged chevre, colby,gorgonzola,triple creme, asiago, gontina, and parmesan.
The Grist Of This Beer Is Fairly Simple, Especially Given The Complexity Involved In The Final Product.
The more this beer attenuates and dries out the more the. Belgian ales are incredibly enjoyable and complex due to their yeast driven esters & phenols. Bonlander munich 10l (us) steep:.
All Grain, Abv 10.2%, Ibu 24.55, Srm 33.99, Fermentables:
All grain plus extract belgian dark strong ale homebrew recipe. Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Pilsen dry malt extract (us) boil:
Check It Out Recipe Below And Try To Brew Like The Mad Fermentationst!
As noted earlier, a key part of making this beer is getting the unique characters from the belgian yeast. I start with 12 lb (5.4 kg) of german. In the region that is now belgium and the netherlands (holland) there have existed for centuries monasteries of the trappist order (or more formally the cistercians of the strict observance).