Michael Tonsmeire has made a name for himself in the beer world – especially with sour beers. However, in his Brewer of the Week post, he shared a not-so-sour Easter Quad recipe he brewed with his neighbor, a priest, for a church’s Easter Vigil.
Tonsmeire was expecting a light wheat beer, but instead was excited when his neighbor wanted to brew a Belgian Quad with a couple ingredients mentioned in the Bible (pomegranate and cardamom). Needless to say, it turned out delicious. Check it out recipe below and try to brew like The Mad Fermentationst!
Easter Quad | Belgian Dark Strong Ale
- 33.0 lbs (15 kg) American Pale malt (83.8%)
- 2.0 lbs (0.9 kg) Beet/table sugar (5.1%)
- 2.0 lbs (0.9 kg) CaraMunich malt (5.1%)
- 2.0 lbs (0.9 kg) Pomegranate molasses (5.1%)
- 0.38 lbs (0.17 kg) Carafa Special II (1.0%)
- 2.5 oz (70.9 g) Hallertauer Tradition pellet hops, 6% a.a., (65 min)
- 0.5 tsp yeast nutrient (10 min)
- 1 whirlfloc (10 min)
- 0.5 g Cardamom seed (0 min)
- White Labs WLP530 Abbey Ale
- Original Gravity: 1.082
- IBU: 24.2
- SRM: 22.7
Make a 1.5 L yeast starter with White Labs WLP530 Abbey Ale using a stir plate.
Saccharification Rest: 60 minutes at 152°F (67°C).
Batch sparged with 180°F (82°C). Collect 9 gallons of 1.092 runnings including 2 lbs of table sugar added to the boil, plus 1 gallon of final runnings (boiled separately on the stove).
Chill to 63°F (17°C), 60 seconds of oxygen. Pitch the starter. Leave at 63°F (17°C) to ferment. Warm to 70°F (21°C) after 3 days.
Rack to secondary, add pomegranate molasses.
When fermentation is complete, package as desired aiming for 2.4 vol of CO2.
Want to convert this all-grain recipe to extract or partial mash? Check out these 3 simple steps to convert homebrew recipes.