Ingredients with Measurements:
- 10 lbs Belgian Pilsner malt
- 1 lb Munich malt
- 1 lb Special B malt
- 1 lb Dark Candi Syrup
- 1 oz Magnum hops (60 min)
- 1 oz Saaz hops (10 min)
- 1 oz Styrian Goldings hops (5 min)
- 1 package Belgian Abbey Ale yeast
- 5 gallons of water
Special equipment needed:
- Mash tun
- Boil kettle
- Fermenter
- Thermometer
- Hydrometer
- Airlock
- Bottling equipment
Step-by-step instructions:
1. Heat 5 gallons of water to 165°F in the mash tun.
2. Add the grains and stir well to ensure all the grains are wet.
3. Let the mash rest for 60 minutes at 152°F.
4. Sparge the grains with 170°F water to collect 6.5 gallons of wort.
5. Bring the wort to a boil and add the Magnum hops.
6. Boil for 50 minutes and then add the Saaz hops.
7. Boil for another 5 minutes and then add the Styrian Goldings hops.
8. Boil for another 5 minutes and then turn off the heat.
9. Add the Dark Candi Syrup and stir well.
10. Chill the wort to 70°F and transfer it to the fermenter.
11. Pitch the Belgian Abbey Ale yeast and attach the airlock.
12. Ferment for 2 weeks at 70°F.
13. Check the gravity with a hydrometer to ensure fermentation is complete.
14. Bottle the beer and let it condition for 2-4 weeks.
- Time:
Preparation time: 4 hours
- Cooking time: 1 hour
Temperature:
- Mash temperature: 152°F
- Fermentation temperature: 70°F
Serving size:
- Makes 5 gallons of beer
- Serving size: 12 oz
Nutritional information:
- Calories: 250
- Carbohydrates: 25g
- Protein: 2g
- Fat: 0g
- Sugar: 0g
Substitutions for ingredients:
- Belgian Pilsner malt can be substituted with German Pilsner malt.
- Munich malt can be substituted with Vienna malt.
- Special B malt can be substituted with Aromatic malt.
- Dark Candi Syrup can be substituted with molasses.
Variations:
- Add oak chips soaked in bourbon during fermentation for a Bourbon Barrel-Aged Quadrupel.
- Add spices such as cinnamon, nutmeg, and allspice for a Spiced Quadrupel.
Tips and tricks:
- Use a yeast starter to ensure a healthy fermentation.
- Age the beer for several months to allow the flavors to develop.
- Serve at cellar temperature (50-55°F) for the best flavor.
Storage instructions:
- Store in a cool, dark place at cellar temperature.
Reheating instructions:
- N/A
Presentation ideas:
- Serve in a Belgian-style goblet.
Garnishes:
- N/A
Pairings:
- Pair with rich, hearty dishes such as beef stew or roasted duck.
Suggested side dishes:
- Crusty bread
- Roasted root vegetables
Troubleshooting advice:
- If the beer is too sweet, let it age longer to allow the flavors to develop.
- If the beer is too bitter, decrease the amount of hops used.
Food safety advice:
- Sanitize all equipment before use to prevent contamination.
Food history:
- Belgian Quadrupels are a style of beer that originated in Belgian monasteries.
Flavor profiles:
- Belgian Quadrupels are rich, malty beers with notes of dark fruit, caramel, and toffee.
Serving suggestions:
- Serve at cellar temperature in a Belgian-style goblet.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Belgian