There’s nothing like a belly-warming Belgian Ale to help take the chill off a blustery winter day. In just three weeks this smooth, richly-complex Belgian Quadrupel with 10% ABV can be doing just that for you. A combination of unique Briess specialty malts including Munich 20L, Carapils®, Extra Special and Blackprinz®, a generous amount of gravity boosting extract and a yeast blend develop rich complexity and wonderful Belgian character.
This recipe originally appeared as a Briess/White Labs tear-out recipe card in the December 2010 issue of Brew Your Own magazine. For a printer-friendly version visit the Briess Recipe Database. Happy brewing!
Belgian Quadrupel
- Type: Ale
- Style: Belgian / French Ale
- Batch Size: 5 gallons
- Recipe Type: Extract with grain
- Recipe Contributed By: Briess Technical Services Team
Ingredients
- 9.9 lbs Briess CBW® Pilsen Light LME
- 2 lbs Briess Pilsen Malt
- 1 lb Briess Munich Malt 20L
- 0.75 lbs Briess Carapils® Malt
- 0.5 lbs Briess Extra Special Malt
- 0.25 lbs Briess Blackprinz® Malt
- 1 lb Belgian Candi Sugar
- 1 oz Northern Brewer, Fuggles—60 minute boil
- 0.5 oz Northern Brewer, Fuggles—15 minute boil
- 2.5 vials WLP575 Belgian Style Ale yeast
- 1 capsule Servomyces Yeast Nutrient—10 minute boils
Procedures
- Perform mini-mash with 4 gallons of water and grains
- Steep at 152-158ºF for 45 minutes
- Add extract and candi sugar
- Bring to a boil
- Add bittering hops and bring to a rolling boil
- Add finishing hops and Servomyces as indicated
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- Oxygenate and pitch yeast
Fermentation
- Primary Fermentation: 14-21 days at 72ºF
- Fermentation Notes: Bottle condition
Stats
- Original Gravity: 1.102
- Final Gravity: 1.025
- Alcohol by Weight: 8%
- Alcohol by Volume: 10%
- IBU: 33
- Color: 37 SRM