Author Topic: Belgian Quadrupel ideas  (Read 9770 times)

Offline gordonstrong

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Re: Belgian Quadrupel ideas
« Reply #30 on: May 25, 2011, 05:39:20 PM »
I like caramunich. Use it.

The real question is whether you're using light Munich or dark Munich...  Heh heh heh.
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Offline bluesman

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Re: Belgian Quadrupel ideas
« Reply #31 on: May 25, 2011, 05:57:52 PM »
I like caramunich. Use it.

Yes!

Some caramunich will help develop those dark fruit flavors over time.
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Offline narvin

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Re: Belgian Quadrupel ideas
« Reply #32 on: May 25, 2011, 06:03:13 PM »
I like CaraMunich in a quad too...  I often use more, although it's usually 60L.  Never had a problem getting great attenuation with it.  It seems to be a pretty standard ingredient in most of the Trappist beers according to BLAM, even more so than Special B.
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Offline denny

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Re: Belgian Quadrupel ideas
« Reply #33 on: May 28, 2011, 08:29:38 AM »
OK, here's what I'm gonna start brewing in a few minutes.  I kept the caramunich and upped the D-180 to 2 jars (2 lb.) as well as keeping the turbinado in there.  Ron, I considered a longer boil than 90 min., but with all the flavor contributed by that much D-180 I just don't think it's necessary.  I'm cutting my water 40% with distilled and adding a bit of CaCl2, which according to Martin's spreadsheet puts me perfectly into the light malty range (remember, even though it will be a dark beer, none of the color is coming from grain so I don't need to adjust the mash for it).  Gordon, I'm using Best Munich II which is roughly 9L.

#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:          1.103    Plato:             24.35
Anticipated SRM:          30.2
Anticipated IBU:          26.0
Brewhouse Efficiency:       73 %
Wort Boil Time:             90    Minutes

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

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:    7.75    Gal
Pre-Boil Gravity:      1.073    SG          17.72  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 73.2    15.00 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
  4.9     1.00 lbs. Turbinado Sugar                              1.047      0
  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  26.0  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:   17.50
Total Water Qts:   26.00 - Before Additional Infusions
Total Water Gal:    6.50 - 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   162       26.00   1.49


Total Water Qts:           26.00 - After Additional Infusions
Total Water Gal:            6.50 - After Additional Infusions
Total Mash Volume Gal:      7.90 - 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!

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Offline bluesman

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Re: Belgian Quadrupel ideas
« Reply #34 on: May 28, 2011, 10:57:31 AM »
I agree Denny. Two jars of syrup will definitely add alot of flavor in a tradeoff for the extra 30 min of boiling. Recipe looks good. My next batch of beer will be a BPA then I'll make a quad. My plan is to use the yeast cake from the BPA for the quad. I'll post a recipe when I get to it.

How long are going to age this one?
Ron Price

Offline denny

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Re: Belgian Quadrupel ideas
« Reply #35 on: May 28, 2011, 11:02:03 AM »
How long are going to age this one?

Until it's done!   ;D

BTW, I tasted the D-180 before deciding how much to use and it's definitely a different flavor than D-2.  Maybe a bit more coffee like.
Life begins at 60.....1.060, that is!

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Offline bluesman

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Re: Belgian Quadrupel ideas
« Reply #36 on: May 28, 2011, 11:06:23 AM »
How long are going to age this one?

Until it's done!   ;D

BTW, I tasted the D-180 before deciding how much to use and it's definitely a different flavor than D-2.  Maybe a bit more coffee like.

Quads develop alot of different flavors as they age kind of like Barleywines. Depends on your preferences I suppose.

I'll probably use D-180 in mine as well. The coffee like flavor should ferment out into a really nice flavor.
Ron Price

Offline hokerer

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Re: Belgian Quadrupel ideas
« Reply #37 on: May 28, 2011, 11:58:36 AM »
Ron, I considered a longer boil than 90 min., but with all the flavor contributed by that much D-180 I just don't think it's necessary.

But wait, according to this guy this morning... http://www.homebrewersassociation.org/forum/index.php?topic=7707.msg95373#msg95373, if you boil longer, you'll get higher efficiency.   ;D
« Last Edit: May 28, 2011, 12:02:07 PM by hokerer »
Joe

Offline denny

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Re: Belgian Quadrupel ideas
« Reply #38 on: May 28, 2011, 12:50:36 PM »
Quads develop alot of different flavors as they age kind of like Barleywines. Depends on your preferences I suppose.

I'll probably use D-180 in mine as well. The coffee like flavor should ferment out into a really nice flavor.

When I added it to the kettle the entire garage/brewery was filled with the aroma of dates!
Life begins at 60.....1.060, that is!

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Offline bluesman

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Re: Belgian Quadrupel ideas
« Reply #39 on: May 28, 2011, 04:49:27 PM »
Quads develop alot of different flavors as they age kind of like Barleywines. Depends on your preferences I suppose.

I'll probably use D-180 in mine as well. The coffee like flavor should ferment out into a really nice flavor.

When I added it to the kettle the entire garage/brewery was filled with the aroma of dates!

Sweeetttt! (no pun intended)  8)

What was your OG?
« Last Edit: May 29, 2011, 06:51:46 AM by bluesman »
Ron Price

Offline EHall

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Re: Belgian Quadrupel ideas
« Reply #40 on: May 28, 2011, 05:56:10 PM »
I brewed this last Nov, won't get touched until about Aug/Sept this year. The IBUs are higher than style but I wanted to try something different... tasted very good going into the bottle.

A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal):         3.00    Wort Size (Gal):    3.00
Total Grain (Lbs):        9.31
Anticipated OG:          1.091    Plato:             21.76
Anticipated SRM:          16.8
Anticipated IBU:          74.2
Brewhouse Efficiency:       75 %
Wort Boil Time:             60    Minutes

Grain/Extract/Sugar
   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 53.7     5.00 lbs. Pilsener                      Belgium        1.037      2
 21.5     2.00 lbs. Vienna Malt                   Germany        1.037      3
  5.4     0.50 lbs. CaraMunich Malt               Belgium        1.033     75
 10.7     1.00 lbs. Turbinado Sugar               Generic        1.046      0
  3.4     0.31 lbs. Biscuit Malt                  Belgium        1.035     24
  3.4     0.31 lbs. Special B Malt                Belgian        1.030    120
  2.0     0.19 lbs. Victory Malt                  America        1.034     25

Potential represented as SG per pound per gallon.

Hops
   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  2.00 oz.    Hallertauer Mittelfruh            Pellet   3.90  53.2  60 min.
  0.25 oz.    Sterling                          Whole    7.00  10.8  60 min.
  2.00 oz.    Saazer                            Pellet   2.80  10.2  15 min.

Yeast
----
White Labs WLP530 Abbey Ale

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

Mash Type: Single Step

Grain Lbs:    8.31
Water Qts:   10.52 - Before Additional Infusions
Water Gal:    2.63 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.27 - Before Additional Infusions

Saccharification Rest Temp : 148  Time:  60
Mash-out Rest Temp :           0  Time:   0
Sparge Temp :                170  Time:  10
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Offline denny

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Re: Belgian Quadrupel ideas
« Reply #41 on: May 29, 2011, 07:04:42 AM »
Quads develop alot of different flavors as they age kind of like Barleywines. Depends on your preferences I suppose.

I'll probably use D-180 in mine as well. The coffee like flavor should ferment out into a really nice flavor.

When I added it to the kettle the entire garage/brewery was filled with the aroma of dates!

Sweeetttt! (no pun intended)  8)

What was your OG?

1.104
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 bluesman

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Re: Belgian Quadrupel ideas
« Reply #42 on: May 29, 2011, 12:40:41 PM »
Quads develop alot of different flavors as they age kind of like Barleywines. Depends on your preferences I suppose.

I'll probably use D-180 in mine as well. The coffee like flavor should ferment out into a really nice flavor.

When I added it to the kettle the entire garage/brewery was filled with the aroma of dates!

Sweeetttt! (no pun intended)  8)

What was your OG?

1.104

Ahhh yes...triple digits.  :)

That should be a real fine beer Denny.
Ron Price

Offline SpanishCastleAle

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Re: Belgian Quadrupel ideas
« Reply #43 on: June 07, 2011, 05:55:28 AM »
My Patersbeir 'yeast starter batch' is bubbling away right now so my Quad is <2 weeks away.  Couple of questions if you don't mind Denny:

What's your target FG (or ABV)?

Have you compared the Dark Candi Inc. Belgian candi syrups with the equivalent Candi Syrup Inc. products?  Are they pretty much interchangeable or is there a noticable difference?

Offline denny

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Re: Belgian Quadrupel ideas
« Reply #44 on: June 07, 2011, 08:32:11 AM »
My Patersbeir 'yeast starter batch' is bubbling away right now so my Quad is <2 weeks away.  Couple of questions if you don't mind Denny:

What's your target FG (or ABV)?

Have you compared the Dark Candi Inc. Belgian candi syrups with the equivalent Candi Syrup Inc. products?  Are they pretty much interchangeable or is there a noticable difference?

For the Patersbier, about 1.055.  For the quad, it was 1.104, right where I landed.    I've always used the D2 in the past.  This was my first experience with the D-180.  They're similar, but I did find some flavor differences.  The D2 has a kind of rummy, figgy flavor to it, while the D-180 reminded me  a bit more of coffee and dates.  Since this is the first time with D-180, I don't know how much of that will come through when it ferments.  I'd say they're close enough to be interchangeable in a broad sense, but in certain cases you may be looking for the characteristics of one or the other.  Based on the description on the Candi Syrup website, the D-90 might be more like the D2, but I haven't tried that one yet.  I hope to get my hands on some of the Simplicity soon and try that in a tripel.
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