Belgian Quadrupel ideas

[denny]

Hey Denny... I am looking to brew a La Trappe Quad and have read every post in this thread. I was wondering how everything came out?

The La Trappe is a bit lighter in color so I was going to use the D-90 to get down to the 19-22 SRM range. Does this sound like the right direction?

Did you keg or bottle? The La Trappe I have been exposed to at my local watering hole is on tap and is very good so I was going to age half in a keg and half in the bottle.

Any pointers would be much appreciated..

With just over a year of age on it, the beer is great!  It was good younger, but it just keeps getting better.  For your beer, I'd worry more about the flavor than the color.  The D90 doesn't have as much flavor, but for all I know it might work great for what you have in mind.  I almost never bottle, but I bottled this batch in order to be sure I could age some.  It was worth the effort.

[msjulian]

Very good point... I was thinking along the lines that the color can drive the flavor to some extent. The La Trappe Quad I have tasted has some what of a dark fruit flavor but also a decent caramel flavor. Overall fairly malty smooth. I was thinking the 180 might make it a little more on the roasty side. I have not used either as I tend to brew more on the German side...

[msjulian]

I am pitching the Wyeast 3787 to ferment. I plan to use the same to bottle ferment. Any advice on how much yeast to re-pitch to get the bottles carbed?

[denny]

Very good point... I was thinking along the lines that the color can drive the flavor to some extent. The La Trappe Quad I have tasted has some what of a dark fruit flavor but also a decent caramel flavor. Overall fairly malty smooth. I was thinking the 180 might make it a little more on the roasty side. I have not used either as I tend to brew more on the German side...

Nope, I don't get any "roasty" out of the D180.  Figs, rum, caramel.....but not roasty.