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Author Topic: Trappist Quad recipe feedback  (Read 1108 times)

Offline spurviance

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Trappist Quad recipe feedback
« on: January 31, 2020, 09:40:01 am »
I'm planning to brew my 2nd rendition of a Trappist Quad in a few days and am looking for critiques of my planned recipe, especially with regards to the sugars:
targeting 5.5 gallons into fermenter
12 lbs (68%) Weyerman Pilsner malt   (it's what I have on hand in bulk)
3 lbs. (17%) Munich malt
12 oz (4%) Special B
1 lb Candi Syrup 180L
1 lb of yet undecided sugar... Brown?  Turbinado? Molasses?

Northern Brewer or Hallertau at 60 min to 30 IBU
Hallertau or Styrian Golding hops at flameout

For the yeast I plan to use slurry from the Imperial Monastic (wlp500) that is currently fermenting a trappist single.

I appreciate any feedback
On tap,  Vienna Lager, Doppelbock, Dortmunder Export, Pale Ale, Porter, Saison

Fermenting, Saison

Offline majorvices

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Re: Trappist Quad recipe feedback
« Reply #1 on: February 01, 2020, 03:40:48 pm »
It looks good except the last sugar addition. Just use more dark candi sugar. DO Not use molasses. It would not be characteristic.

Offline spurviance

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Re: Trappist Quad recipe feedback
« Reply #2 on: February 01, 2020, 06:26:09 pm »
Good point. 
On tap,  Vienna Lager, Doppelbock, Dortmunder Export, Pale Ale, Porter, Saison

Fermenting, Saison

Offline majorvices

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Re: Trappist Quad recipe feedback
« Reply #3 on: February 03, 2020, 09:45:41 am »
Good point.

I have rarely found molasses to work in a beer unless used very sparingly. It leaves an odd "burnt" flavor to me. Of course taste is subjective.

Offline Kevin

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Re: Trappist Quad recipe feedback
« Reply #4 on: February 04, 2020, 08:04:02 am »
There are several types of molasses and not all have a "burnt" or bitter flavor. Those flavors typically come with the blackstrap variety. That being said however I completely agree with the suggestion to use dark candi sugar and not molasses for this beer.
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Offline goose

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Re: Trappist Quad recipe feedback
« Reply #5 on: February 04, 2020, 08:57:51 am »
Good point.

I have rarely found molasses to work in a beer unless used very sparingly. It leaves an odd "burnt" flavor to me. Of course taste is subjective.

The only beer that I use molasses in, albeit sparingly, is my English Barleywine.  I do not use blackstrap molasses just stuff from the grocery store (Grandmas's Dark Molasses).  It adds another dimension to the beer and does not give a burnt flavor on my palate.  The beer has won two consecutive Best of Show awards in competitions, so I guess I did something right.  ;D

That said, I would not use it in a Quad
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Offline BrewBama

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Re: Trappist Quad recipe feedback
« Reply #6 on: February 04, 2020, 01:18:30 pm »
I’ve used Molasses in a Scottish beer based on a recipe I came across. I don’t think it added anything I could detect so I dropped it from the recipe. I figure if I can’t tell it’s there why add it.


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Offline fredthecat

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Re: Trappist Quad recipe feedback
« Reply #7 on: February 05, 2020, 11:15:13 am »
A lot of people on the internet are turning away from special B and other high lovibond crystal malts for belgians. I overused it once and found it unpleasant. Instead they recommend just more dark candi syrup.

Can't think of where I found it but you might consider that and simplifying it even further to just base malt, munich and 1kg of dark candi syrup.