FINAL Recipe 2023 B.O.C.K. Barrel Fill Belgian Quad / Dark Strong Recipe
Belgian Quad was the highest selected style for the second barrel. I am posting a recipe below as a “start”. Post suggestions in comments.
Belgian Quad (adapted from Mean Brews Best of Show Quad)
Batch size: 5.5 gallons
Est Original Gravity: 1.085 SG (@72% efficiency)
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 8.6 %
Bitterness: 33 IBUs
12.0 lbs Belgian Pilsner Malt (2 Row) Bel (3.0 SRM) 68.6%
12 oz Munich 1 Malt (6 L or 10 SRM) 4.3%
12 oz aromatic malt (15 L) 4.3%
8 oz CaraMunich (31-38 L or 41-51 SRM) 4.3%
12 oz lb Special B 4.3%
6.0 oz Biscuit 2.2%
2 oz Carafa Special I or Chocolate malt (338 L) 0.7%
1.0 lb D-180 Candi Syrup (5.9%) add at flameout
1.0 lb Turbinado sugar (5.9%) add at flameout
1.0 oz Magnum for 60 min (33 IBU)
Boil 90 min
Yeast: Wyeast 3787 Trappist High Gravity, White Labs WLP530, White Labs WLP500, Safbrew Abbaye, Cellar Science Monk – use 2 packs or make a starter
Mash at 152-153 deg F for one hour
Target Fermentation temperature 66 deg F
These are all good comments.
Actually I should have put down Lallemand LalBrew Abbaye yeast – I had the wrong company. Cellar Science Monk will be fine as well to use. According to a Reddit thread it is a Rochefort strain. There are several Belgian yeasts that will fit the bill and I would say get what you can. Mangrove Jack M41 works for this style as well. Nothing wrong with copitching a couple strains either. I completely agree with Dirk, two packs of yeast and/or a starter for these big beers.
Fermentation Temps – You can ferment warm to drive more phenolics. Be careful though, I tend to get Banana notes from some Belgian strains that are fermented really warm and I ‘don’t think we want this in the beer. Others can chime in but I would say anything in the upper 60’s to upper 70’s should be fine. Much above 78 and I begin to get concerned depending on the strain. You could start in the low 70’s and just let it ride up which is what I do since I have no temp control during fermentation.
A little variety in the ingredients, yeast, fermentation is normal for the barrel fills and I think adds additional depth. Just don’t take it too far from the base recipe. If you can’t get Turbinado, use cane sugar or brown sugar. If you don’t have biscuit malt and have victory malt that is fine.
I just picked up my order Got safale BE-256 is it recommended to use 2 packs or should 1 be enough?
Plan to start fermenting at 68 the n let it rise as it will capping out at 78F
Any suggestions on water chemistry using KAWC.?
I usually add some gypsum and CaCl
Thanks
put in the recipe in Brewer;s friend, came up with a final ABV of 8.5 % it then changed it to10.1 % after I had changed pH calculation. Any ideason why this happened?
I recommend 2 sachets of yeast (about 20-25 grams). I pitched 2 x 11g sachets of Lallemand Abbaye (rehydrated with GoFerm) and oxygenated for a minute. Fermented at 66F for a week then turned up to 70F for a few days. This particular strain is supposed to give more raisin/dried fruit at mid-60’s and more banana/tropical at mid-70’s.
Didn’t do much to water (see water Topic for composition). Added a pinch of Na metabisulfite and enough CaCl2 to give ~50 ppm Ca and ~1:1 SO4:Cl.
ferment at 66F. Thought belgians liked higher temp. Would it be helpful to dial in a fermentation program so that all beers had a similar profile?
do we have a fill date yet so I can plan when to brew?
Thanks
FYI: I was looking at the yeast and the Safbrew’s are only available in bricks and neither is called “Abbaye”, according to their app. Lallemand does have a dry yeast called “Abbaye”. Cellar Science also makes one called “Monk” that I have used and works well. With an OG of 1.085, it would probably be wise to use two packs. Given that it’s the middle of the summer, if Kagan orders liquid yeast, he can never be sure how fresh it will be or if it has been heat damaged.
Looks good