Belgian Quad (ABT 12)By: Mark Allen
Style: Belgian Dark Strong Ale
Recipe Type: Mini-Mash
This Belgian Quad is very much along the lines of St. Bernardus abt12. It ends up about 13% abv and is very smooth and drinkable. Drink a goblet of it at the end of the night and you will sleep very well.
- 20 oz. Belgian Cara-Munich Malt
- 8 oz. Belgian Aromatic Malt
- 8 oz. Belgian Biscuit Malt
- 6 oz. Belgian Special B Malt
- 4 oz. British Chocolate Malt
- 3 lbs. Belgian Pale
- 12 lbs. Pale Liquid Malt
- 2 lbs. Belgian Amber Candi Sugar
- 6 oz. Malto Dextrin
- 1 1/4 oz. Styrian Goldings (bittering hop)
- 1/4 oz. Hersbrucker (flavor hop)
- 1/4 oz. Styrian Goldings (flavor hop)
- 1 tsp. Irish Moss
- 1/4 oz. Hersbrucker (aroma hop)
- 1/4 oz. Styrian Goldings (aroma hop)
- 1 pkg. Wyeast 3787 Trappist High Gravity
- This requires a partial mash. Steep grains for 45 min at 150F then sparge out at 175F, bring back up to 180 and add extracts and candi sugar. Once at boil add the 1.25 oz Styrian Goldings, after 45 min add Flavor Hops. Finish off with aroma hops after 55 min.
- This yeast can handle a huge temp range like many of the Belgian yeasts. It will be fine up to about 80F and good down to about 65F so it is very flexible.