I intend to brew (maybe tomorrow, maybe next weekend) a Quadrupel using the following recipe:
Ingredients:
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7.5kg Pale Malt (2 Row) Bel (5.9 EBC)
1kg Wheat Malt, Bel (3.9 EBC)
500g Special B Malt (354.6 EBC)
30g Celeia [4.50 %] - Boil 90.0 min 11.4 IBUs
30g Saaz [4.00 %] - Boil 60.0 min 9.5 IBUs
1/4 Protofloc Tablet (Boil 15.0 mins)
10g Celeia [4.50 %] - Boil 15.0 min 1.8 IBUs
1.0 Belgian Abbey II (Wyeast Labs #1762)
1kg Candi Sugar, Dark (homemade) - added a few days after start of fermentation
ESt OG 1.099
IBUs 22.6
Est ABV 10.5%
23 litres
Anyone have any thoughts? Do I need to make a starter?
Belgian Quadrupel (Spudrupel)
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darthballs
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bigrichlock
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Re: Belgian Quadrupel (Spudrupel)
Hello,
Looks interesting, personal thoughts; i would skip the wheat and would up the sugar to 20% of the fermentables, to thin it out a bit.
And yes a big starter (I would be looking to almost 400 Billion cells) pitched cool 18deg ish and ramp up temp wise to 22deg over the period of a week.
Adding the Candy sugar late is a very good plan, i would add it when the fermentation begins to slow, this will help it attenuate fully and massively aid its drink ability.
Should be a corker, and well worth ageing a few bottles.
Rich
Looks interesting, personal thoughts; i would skip the wheat and would up the sugar to 20% of the fermentables, to thin it out a bit.
And yes a big starter (I would be looking to almost 400 Billion cells) pitched cool 18deg ish and ramp up temp wise to 22deg over the period of a week.
Adding the Candy sugar late is a very good plan, i would add it when the fermentation begins to slow, this will help it attenuate fully and massively aid its drink ability.
Should be a corker, and well worth ageing a few bottles.
Rich
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darthballs
- Piss Artist
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- Joined: Sun Jan 08, 2012 10:14 pm
- Location: Gravesend
Re: Belgian Quadrupel (Spudrupel)
Cheers for that advice, I might well increase the sugar content to 1.5kg (although I am concerned about making it too sweet) but I still like the wheat malt as it will aid head retention in the beer. This will be my first ever starter so I need to get some more reading in before I get it going during the week.
It was just too cold here to brew this weekend, brrrrrrrrrr!!
It was just too cold here to brew this weekend, brrrrrrrrrr!!
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bigrichlock
- Hollow Legs
- Posts: 319
- Joined: Sun Oct 30, 2011 10:20 am
Re: Belgian Quadrupel (Spudrupel)
The sugar wont make it sweet, it will have the opposite effect, its 100% fermentable so will (as long as you have good attenuation) help in drying the beer out, thinning it and will also reduce sweetness and massively improve the drink-ability. Also mash low, 64-65 for 90 mins ish to get the Wort as fermentable as possible.
The important bit tho is pitching enough healthy yeast with enough nutrients in the Wort at the correct temp (dont be tempted to pitch warm) and then controlling the fermentation temp all the way through.
If you dont get the above right you will struggle with attenuation and wont get the low FG ur after this should be finishing out in the low and def under 1.015 ish, what you dont want is a thick sugary sweet final beer ;-(
The key to good head retention is high carbonation 3-4 vols CO2 and a clean glass, wheat will help but may add some haze at the % of grain you are adding?
good luck
Rich
The important bit tho is pitching enough healthy yeast with enough nutrients in the Wort at the correct temp (dont be tempted to pitch warm) and then controlling the fermentation temp all the way through.
If you dont get the above right you will struggle with attenuation and wont get the low FG ur after this should be finishing out in the low and def under 1.015 ish, what you dont want is a thick sugary sweet final beer ;-(
The key to good head retention is high carbonation 3-4 vols CO2 and a clean glass, wheat will help but may add some haze at the % of grain you are adding?
good luck
Rich