Author Topic: New Recipe for Belgian Quad Ale - Please Critique  (Read 1614 times)

Offline nolinenowait

  • Cellarman
  • **
  • Posts: 51
    • View Profile
New Recipe for Belgian Quad Ale - Please Critique
« on: October 02, 2014, 06:31:20 PM »
I've been on a recipe kick recently trying to learn the art of brewing.  Btw I greatly appreciate all the help I've received on this board so far.  This brew (I'm not sure it'd be classified as a quad) is based on the foods the Israelites found in the promised land : Figs, Honey, Wheat, Barley, Grapes.  This style is new to me. What suggestions would you make -

Malt/Grain:
3 lbs Red wheat malt
1lb Munich malt
.5 Roasted Barley
.2 Chocolate Malt
.25 Special b malt
.33 Aromatic Malt
6 lbs DME (extra light)

Boil:
1 oz Hallertau @ 60 minutes
1 oz Tettnang @ 20 minutes


1lb Buckwheat Honey (added to chilled wort at 110F)

Extras:
2lb Frozen Fig Puree (add to primary after initial fermentation has died down)
Soaked Pinot Noir Oak Cubes added to secondary

Yeast:
Wyeast 3522
 

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 19389
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: New Recipe for Belgian Quad Ale - Please Critique
« Reply #1 on: October 02, 2014, 06:33:04 PM »
Can't see any reason for the wheat and you definitely need some D-180 candi syrup in there.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline HoosierBrew

  • Global Moderator
  • I must live here
  • *****
  • Posts: 13030
  • Indianapolis,IN
    • View Profile
Re: New Recipe for Belgian Quad Ale - Please Critique
« Reply #2 on: October 02, 2014, 06:39:49 PM »
+1.  I normally like ~ .5 lb Special B and 20% D180. Of course the fig puree would give you some dark fruit character. Have you used this before, and if so, how did it come out ? Also, I would drop the roasted barley altogether - you'd have more of a Belgian stout.
Jon H.

Offline nolinenowait

  • Cellarman
  • **
  • Posts: 51
    • View Profile
Re: New Recipe for Belgian Quad Ale - Please Critique
« Reply #3 on: October 02, 2014, 06:40:08 PM »
I agree, I'll add 1lb of dark belgian candi syrup in there.  I got the wheat idea from Allagash Odyssey.  It's a great brew. They use both 2 row barley and malted wheat. 

Offline garc_mall

  • Brewmaster
  • *****
  • Posts: 858
  • [1892.9, 294.9deg] AR Lynnwood, WA
    • View Profile
Re: New Recipe for Belgian Quad Ale - Please Critique
« Reply #4 on: October 02, 2014, 06:45:43 PM »
I would drop the RB and Chocolate malt for sure, as I think the roast will clash with the fruity Belgian Character. I would use D-180 as Denny recommends for your color contribution. The fig puree sounds tasty, but be careful with using too many "flavor" ingredients. If you have too many flavor contributors, the final beer will taste kind of un-focused or as Drew calls it "Brown."

Offline nolinenowait

  • Cellarman
  • **
  • Posts: 51
    • View Profile
Re: New Recipe for Belgian Quad Ale - Please Critique
« Reply #5 on: October 02, 2014, 06:52:40 PM »
How's this look?

Malt/Grain:
3 lbs Red wheat malt
1lb Munich malt
.25 Roasted Barley
.25 Special b malt
.33 Aromatic Malt
6 lbs DME (extra light)
1lb D-180

Boil:
1 oz Hallertau @ 60 minutes
1 oz Tettnang @ 20 minutes


1lb Buckwheat Honey (added to chilled wort at 110F)

Extras:
2lb Frozen Fig Puree (add to primary after initial fermentation has died down)
Soaked Pinot Noir Oak Cubes added to secondary

Yeast:
Wyeast 3522

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 19389
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: New Recipe for Belgian Quad Ale - Please Critique
« Reply #6 on: October 02, 2014, 07:19:04 PM »
For a quad I'd go for more D-180.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline nolinenowait

  • Cellarman
  • **
  • Posts: 51
    • View Profile
Re: New Recipe for Belgian Quad Ale - Please Critique
« Reply #7 on: October 02, 2014, 07:29:51 PM »
Do you think 1.5lbs of D-180 would be enough? 

Offline HoosierBrew

  • Global Moderator
  • I must live here
  • *****
  • Posts: 13030
  • Indianapolis,IN
    • View Profile
Re: New Recipe for Belgian Quad Ale - Please Critique
« Reply #8 on: October 02, 2014, 07:35:37 PM »
FWIW, I use 3 lbs in a 1.100ish quad.
Jon H.

Offline nolinenowait

  • Cellarman
  • **
  • Posts: 51
    • View Profile
Re: New Recipe for Belgian Quad Ale - Please Critique
« Reply #9 on: October 02, 2014, 07:46:10 PM »
If I was to add more do you recommend all D-180 or some D-45 as well?  Or would this work better as a dubbel?
« Last Edit: October 02, 2014, 07:48:32 PM by nolinenowait »

Offline HoosierBrew

  • Global Moderator
  • I must live here
  • *****
  • Posts: 13030
  • Indianapolis,IN
    • View Profile
Re: New Recipe for Belgian Quad Ale - Please Critique
« Reply #10 on: October 02, 2014, 07:47:55 PM »
If I was to add more do you recommend all D-180 or some D-45 as well? 

For me, it's all D180 or occasionally D2. It's all about the dark fruit/ toffee character you get from those IMO.
Jon H.

Offline nolinenowait

  • Cellarman
  • **
  • Posts: 51
    • View Profile
Re: New Recipe for Belgian Quad Ale - Please Critique
« Reply #11 on: October 02, 2014, 07:49:40 PM »
Do you recommend making it a dubbel instead or do you think the flavors would work best as a quad?

Offline HoosierBrew

  • Global Moderator
  • I must live here
  • *****
  • Posts: 13030
  • Indianapolis,IN
    • View Profile
Re: New Recipe for Belgian Quad Ale - Please Critique
« Reply #12 on: October 02, 2014, 07:58:38 PM »
The two styles share a lot of similarities in terms of flavor and color - rich maltiness, dark fruit, yeast character. Either would work. But obviously Dubbel is ~ 1.068ish where Quad is more 1.100ish. Regardless I would totally drop the roasted barley though. You don't need or want it in either.
Jon H.

Offline nolinenowait

  • Cellarman
  • **
  • Posts: 51
    • View Profile
Re: New Recipe for Belgian Quad Ale - Please Critique
« Reply #13 on: October 02, 2014, 07:59:59 PM »
I think I'll try this:

Malt/Grain:
3 lbs Red wheat malt
1lb Munich malt
.25 Roasted Barley
.25 Special b malt
.33 Aromatic Malt
6 lbs DME (extra light)
2lb D-180

Boil:
1 oz Hallertau @ 60 minutes
1 oz Tettnang @ 20 minutes


1lb Buckwheat Honey (added to chilled wort at 110F)

Extras:
2lb Frozen Fig Puree (add to primary after initial fermentation has died down)
Soaked Pinot Noir Oak Cubes added to secondary

Yeast:
Wyeast 3522



Offline nolinenowait

  • Cellarman
  • **
  • Posts: 51
    • View Profile
Re: New Recipe for Belgian Quad Ale - Please Critique
« Reply #14 on: October 02, 2014, 08:03:52 PM »
The two styles share a lot of similarities in terms of flavor and color - rich maltiness, dark fruit, yeast character. Either would work. But obviously Dubbel is ~ 1.068ish where Quad is more 1.100ish. Regardless I would totally drop the roasted barley though. You don't need or want it in either.

Haha I guess maybe sticking too close to a "themed beer" isn't always best.  I'll seriously think about removing the roasted barley.   Thank you everyone for all your help.  I'll let the board know as soon as I pop the top on one of these.