Author Topic: Belgian Quadruple Recipe & Water Profile  (Read 1879 times)

Offline Attik

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Belgian Quadruple Recipe & Water Profile
« on: March 28, 2016, 01:21:01 PM »
Hi Everyone,

I am planning on brewing a Belgian quadrupel similar to a St. Bernardus Abt 12. I was wondering what profile in Bru'n Water should I use for this type of beer? Alternatively, does anyone have a water profile that has worked for them?

Thanks!


RPIScotty

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Re: Belgian Quadruple Recipe & Water Profile
« Reply #1 on: March 28, 2016, 02:06:29 PM »
I would think either Brown Full or Brown Balanced.

Offline HoosierBrew

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Re: Belgian Quadruple Recipe & Water Profile
« Reply #2 on: March 28, 2016, 02:28:03 PM »
I would think either Brown Full or Brown Balanced.

+1.  I like brown balanced best - there's no shortage of malt character in a beer this big regardless.
Jon H.

RPIScotty

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Re: Belgian Quadruple Recipe & Water Profile
« Reply #3 on: March 28, 2016, 03:01:09 PM »
Which recipe are you going to use?

I've been itching to brew the CSI St. B's recipe for a while.

Offline Attik

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Re: Belgian Quadruple Recipe & Water Profile
« Reply #4 on: March 28, 2016, 05:49:09 PM »
Thanks everyone! Here is the recipe. Still need to figure out the mash profile. Wondering if it's best to do a step mash at 68-69 Celsius followed by a mash out step or go for a single infusion 68 degrees step without a mash out.

 


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RPIScotty

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Re: Belgian Quadruple Recipe & Water Profile
« Reply #5 on: March 28, 2016, 05:57:36 PM »
Thanks everyone! Here is the recipe. Still need to figure out the mash profile. Wondering if it's best to do a step mash at 68-69 Celsius followed by a mash out step or go for a single infusion 68 degrees step without a mash out.

 


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I would ditch the carapils and caravienne plus the amber sugar then bump up the Pilsner or add pale. I would also add some dark syrup. That's just me though:

75% Pils
 7% CaraMunich
 4% Special B
14% Dark syrup

Offline denny

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Re: Belgian Quadruple Recipe & Water Profile
« Reply #6 on: March 28, 2016, 06:22:21 PM »
Yep.  Ditch the sugar, use dark syrup.  And I'd go more like 15-20% syrup.
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Offline Attik

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Re: Belgian Quadruple Recipe & Water Profile
« Reply #7 on: March 28, 2016, 09:40:14 PM »
Yep, sorry. The candi sugar is meant to be syrup. I will study the other modifications.

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Offline ethinson

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Re: Belgian Quadruple Recipe & Water Profile
« Reply #8 on: April 05, 2016, 06:20:43 PM »
Besides ease of use, is there an advantage to the syrup? I just made a Belgian IPA using Amber sugar and stirred it in last 15 minutes of the boil and didn't seem to have any issues. 

Sorry to hijack the thread but was curious since you both recommended it.

Cheers, a Belgian Quad sounds really good.
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RPIScotty

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Re: Belgian Quadruple Recipe & Water Profile
« Reply #9 on: April 05, 2016, 06:28:02 PM »
Flavor, flavor and flavor. Plus a little flava.


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Offline denny

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Re: Belgian Quadruple Recipe & Water Profile
« Reply #10 on: April 05, 2016, 06:29:24 PM »
Flavor, flavor and flavor. Plus a little flava.


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And more flavor!  The rocks have little to no flavor.  The syrup is loaded with it.
Life begins at 60.....1.060, that is!

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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