Easter Quad

IBU: 24.2

SRM: 22.7

OG: 1.082

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belgian quad recipe homebrew

Michael Tonsmeire has made a name for himself in the beer world - especially with sour beers. However, in his Brewer of the Week post, he shared a not-so-sour Easter Quad recipe he brewed with his neighbor, a priest, for a church's Easter Vigil.

Tonsmeire was expecting a light wheat beer, but instead was excited when his neighbor wanted to brew a Belgian Quad with a couple ingredients mentioned in the Bible (pomegranate and cardamom). Needless to say, it turned out delicious. Check it out recipe below and try to brew like The Mad Fermentationst!

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Michael Tonsmeire has made a name for himself in the beer world - especially with sour beers. However, in his Brewer of the Week post, he shared a not-so-sour Easter Quad recipe he brewed with his neighbor, a priest, for a church's Easter Vigil.

Tonsmeire was expecting a light wheat beer, but instead was excited when his neighbor wanted to brew a Belgian Quad with a couple ingredients mentioned in the Bible (pomegranate and cardamom). Needless to say, it turned out delicious. Check it out recipe below and try to brew like The Mad Fermentationst!

Ingredients:

  • 33.0 lbs (15 kg) American Pale malt (83.8%)
  • 2.0 lbs (0.9 kg) Beet/table sugar (5.1%)
  • 2.0 lbs (0.9 kg) CaraMunich malt (5.1%)
  • 2.0 lbs (0.9 kg) Pomegranate molasses (5.1%)
  • 0.38 lbs (0.17 kg) Carafa Special II (1.0%)
  • 2.5 oz (70.9 g) Hallertauer Tradition pellet hops, 6% a.a., (65 min)
  • 0.5 tsp yeast nutrient (10 min)
  • 1 whirlfloc (10 min)
  • 0.5 g Cardamom seed (0 min)
  • White Labs WLP530 Abbey Ale

Specifications:

Yield: 10 Gallons (37.85 L)

Original Gravity: 1.082

IBU: 24.2

SRM: 22.7

Directions:

Make a 1.5 L yeast starter with White Labs WLP530 Abbey Ale using a stir plate. Saccharification Rest: 60 minutes at 152°F (67°C). Batch sparged with 180°F (82°C). Collect 9 gallons of 1.092 runnings including 2 lbs of table sugar added to the boil, plus 1 gallon of final runnings (boiled separately on the stove). Chill to 63°F (17°C), 60 seconds of oxygen. Pitch the starter. Leave at 63°F (17°C) to ferment. Warm to 70°F (21°C) after 3 days. Rack to secondary, add pomegranate molasses. When fermentation is complete, package as desired aiming for 2.4 vol of CO2.


Extract Option

Want to convert this all-grain recipe to extract or partial mash? Check out these 3 simple steps to convert homebrew recipes.  


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