Author Topic: Belgian Quadrupel ideas  (Read 9765 times)

Offline andyi

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Re: Belgian Quadrupel ideas
« Reply #15 on: May 23, 2011, 04:06:12 PM »
Nice.  Should be very drinkable ( i volunteer  ;))

I have not used 3787 before but have used WLP530 in tripels pitching low and letting free rise to whatever. WY3711 will dry it out with a spice character, may or may not be the profile you want.
I know  WY3522 will should attenuate well with light fruit and tart from the yeast.  I don.'t know if you have used D-180 before.  I have used D-160 a while ago and remember it to be dark fruit an chocolate with almost a "metallic" profile, hard to describe.  

Never quite sure if a quad is "just" a barleywine with a belgian yeast but I do know that the hgh alcohol will generate its own flavors.

-Cheers and let us know how it works

Offline majorvices

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Re: Belgian Quadrupel ideas
« Reply #16 on: May 23, 2011, 07:19:38 PM »
recipe looks good to me. I like that you aren't throwing in the "obligatory" Special B.
Keith Y.
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Offline tschmidlin

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Re: Belgian Quadrupel ideas
« Reply #17 on: May 23, 2011, 10:32:38 PM »
Looks good to me Denny, although I don't think I would boil the grains of paradise for 5 days. ;)

Tom Schmidlin

Offline thomasbarnes

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Re: Belgian Quadrupel ideas
« Reply #18 on: May 24, 2011, 12:17:52 AM »
I'd use the old coriander and grains of paradise for cooking and get yourself some nice fresh spices, why ruin a special brew by skimping on ingredients?

Offline denny

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Re: Belgian Quadrupel ideas
« Reply #19 on: May 24, 2011, 08:01:28 AM »
gotta have some munich in there to really throw some deeper malt tones on top of the pilsner.  about 10% I'd say, but what do I know?

just my lowly opinion.

I'd nix the spices too, but again, that's just me.

I think both of those are good ideas.  I'm gonna take another run at the recipe.
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Offline denny

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Re: Belgian Quadrupel ideas
« Reply #20 on: May 24, 2011, 08:02:20 AM »
Looks good to me Denny, although I don't think I would boil the grains of paradise for 5 days. ;)



You have no sense of adventure!   ;D

That's what I get for posting sober....
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Offline denny

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Re: Belgian Quadrupel ideas
« Reply #21 on: May 24, 2011, 08:03:30 AM »
I'd use the old coriander and grains of paradise for cooking and get yourself some nice fresh spices, why ruin a special brew by skimping on ingredients?


Actually, they're both fresh.
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Offline bluesman

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Re: Belgian Quadrupel ideas
« Reply #22 on: May 24, 2011, 09:58:52 AM »
Looks like a good one Denny. Don't forget the yeast nutrient.  :)
Ron Price

Offline denny

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Re: Belgian Quadrupel ideas
« Reply #23 on: May 25, 2011, 12:11:36 PM »
OK, here's the latest revision.  Replaced some of the pils with Munich and lost the grains of paradise.  The coriander stays.  As I look at this, it's amazingly similar to Herman Holtrop's Rochefort recipe, which is one of my favorites to brew.  I can't decide if I should leave the caramunich in there or not.  It's in the Rochefort recipe, though.  Any opinions?

#400 Batch 400

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       20.50
Anticipated OG:          1.101    Plato:             24.08
Anticipated SRM:          30.3
Anticipated IBU:          26.2
Brewhouse Efficiency:       75 %
Wort Boil Time:             70    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.25    Gal
Pre-Boil Gravity:      1.077    SG          18.65  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 78.0    16.00 lbs. Pilsener                      Germany        1.038      2
  9.8     2.00 lbs. D-180                                        1.032    180
  9.8     2.00 lbs. Munich Malt                   Germany        1.037      9
  2.4     0.50 lbs. CaraMunich 80                 France         1.034     80

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  2.50 oz.    Hallertauer                       Pellet   3.90  26.2  60 min.
  1.00 oz.    Strisselspalt 2007                Pellet   2.50   0.0  0 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.20 Oz     Corriander Seed                Spice      5 Min.(boil)


Yeast
-----

WYeast 3787 Trappist High Gravity


Mash Schedule
-------------

Mash Name:

Total Grain Lbs:   18.50
Total Water Qts:   30.00 - Before Additional Infusions
Total Water Gal:    7.50 - Before Additional Infusions

Tun Thermal Mass:   0.13
Grain Temp:        65.00 F


                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     90    147     147   Infuse   161       30.00   1.62


Total Water Qts:           30.00 - After Additional Infusions
Total Water Gal:            7.50 - After Additional Infusions
Total Mash Volume Gal:      8.98 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


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

Offline denny

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Re: Belgian Quadrupel ideas
« Reply #24 on: May 25, 2011, 01:45:39 PM »
OK, I think this is the final.  I dropped a lb. of D-180n and subbed a lb. of turbinado sugar for it.  At this point I'm gonna leave the caramunich.  When I actually crush my grains I'll make a last second decision about it.

#400 Batch 400

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       20.50
Anticipated OG:          1.104    Plato:             24.64
Anticipated SRM:          21.2
Anticipated IBU:          25.7
Brewhouse Efficiency:       75 %
Wort Boil Time:             70    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.25    Gal
Pre-Boil Gravity:      1.079    SG          19.09  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 78.0    16.00 lbs. Pilsener                      Germany        1.038      2
  4.9     1.00 lbs. Turbinado Sugar                              1.047      0
  4.9     1.00 lbs. D-180                                        1.032    180
  9.8     2.00 lbs. Munich Malt                   Germany        1.037      9
  2.4     0.50 lbs. CaraMunich 80                 France         1.034     80

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  2.50 oz.    Hallertauer                       Pellet   3.90  25.7  60 min.
  1.00 oz.    Strisselspalt 2007                Pellet   2.50   0.0  0 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.20 Oz     Corriander Seed                Spice      5 Min.(boil)


Yeast
-----

WYeast 3787 Trappist High Gravity


Mash Schedule
-------------

Mash Name:

Total Grain Lbs:   18.50
Total Water Qts:   30.00 - Before Additional Infusions
Total Water Gal:    7.50 - Before Additional Infusions

Tun Thermal Mass:   0.13
Grain Temp:        65.00 F


                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
sacc                   0     90    147     147   Infuse   161       30.00   1.62


Total Water Qts:           30.00 - After Additional Infusions
Total Water Gal:            7.50 - After Additional Infusions
Total Mash Volume Gal:      8.98 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


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

Offline tschmidlin

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Re: Belgian Quadrupel ideas
« Reply #25 on: May 25, 2011, 01:52:21 PM »
If I were you I would collect more and boil longer.  It will bump up your gravity, but I like a 90 minute boil with pilsner malt.  Then again I assume you have enough experience with it to know what you like.  This is why it's hard to give you advice on a recipe, Denny. :)
Tom Schmidlin

Offline denny

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Re: Belgian Quadrupel ideas
« Reply #26 on: May 25, 2011, 01:56:49 PM »
If I were you I would collect more and boil longer.  It will bump up your gravity, but I like a 90 minute boil with pilsner malt.  Then again I assume you have enough experience with it to know what you like.  This is why it's hard to give you advice on a recipe, Denny. :)

Dude, if I felt like I knew what I was doing I wouldn't ask for advice and opinions!  I don't usually do a 90 min. boil with pils malt because I haven't experienced problems, but I think I'll take your advice and go for it this time.  What's your opinion on the caramunich?
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

Offline bluesman

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Re: Belgian Quadrupel ideas
« Reply #27 on: May 25, 2011, 01:57:51 PM »
If I were you I would collect more and boil longer.  It will bump up your gravity, but I like a 90 minute boil with pilsner malt.  Then again I assume you have enough experience with it to know what you like.  This is why it's hard to give you advice on a recipe, Denny. :)

It would be similiar to giving Gordon advice.  ;)

I'll give it shot though. I agree with Tom on the longer boil in an effort to develop more melanoidins and maillard reactions for more complex flavor. Try 120 min. I would also bump up the mash temp to 149 to get a faster beta conversion. If you think that will decrease your fermentability too much then add a bit more sugar to compensate.
Ron Price

Offline denny

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Re: Belgian Quadrupel ideas
« Reply #28 on: May 25, 2011, 02:01:51 PM »
Thanks, Ron.  I'll think about those ideas.  I'm leaning toward the 120 min. boil.  Based on other beers I've made, I don't think the 147 mash temp will be an issue since I'm mashing for 90 min., but I may modify that also.
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Offline tschmidlin

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Re: Belgian Quadrupel ideas
« Reply #29 on: May 25, 2011, 03:19:26 PM »
What's your opinion on the caramunich?

If you're going to go to 10 minutes you might want to leave the caramunich out, but I say leave it in anyway.  It's only a half a pound, and I like it. :)
Tom Schmidlin