It’s been a couple of years since I last brewed my Belgian quad (2016), and when I last brewed it, I gave half of it away to my sister (who loves quads). I tweaked my past recipe slightly based on available ingredients and feedback from my last brew. I also made this one a primarily extract batch, because I didn’t have a ton of time to brew. Here’s the recipe for my 10 gallon batch:
Belgian Quad
26-D Belgian Dark Strong Ale
Size: 10.5 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 336.51 kcal per 12.0 fl oz
Original Gravity: 1.100 (1.075 – 1.110)
Terminal Gravity: 1.025 (1.010 – 1.024)
Color: 19.01 SRM (12.0 – 22.0)
Alcohol: 9.97% (8.0% – 12.0%)
Bitterness: 30.6 (20.0 – 35.0)
Ingredients:
12.0 lb (45.3%) Dry Wheat – added during boil
6.0 lb (22.6%) Dry Extra Light – added during boil
.5 lb (1.9%) Pale Chocolate Malt – added during mash
1 lb (3.8%) Munich Malt – added during mash
1 lb (3.8%) Biscuit Malt (Mout Roost 50) – added during mash
1 lb (3.8%) Caramel Malt 90L – added during mash
1 lb (3.8%) Belgian Candi Syrup – added during mash
4.0 lb (15.1%) Corn Sugar – added during mash
1.5 oz (75.0%) Simcoe® (13.0%) – added during boil, boiled 30 m
.5 oz (25.0%) Simcoe® (13.0%) – added during boil, boiled 15 m
10 tsp Yeast Nutrient (AKA Fermax) – added during boil, boiled 15 m
Westy 12 yeast
After I fermented this beer, I decided to do something interesting. I split this batch into two 5 gallon batches and added 2lbs of blueberries per gallon to one of the 5 gallons. It turned out to be a quite interesting batch, with the raisin-prune flavors mixing with the blueberries. My more novice craft beer friends loved the blueberry quad. However, I LOVED the regular quad, and definitely intend to brew this recipe again just as a straight quad. Fortunately, I bottled a few of the regular quad and plan to see how it comes out over time.