We have stirred up a sleeping giant in the depths of our secret laboratory. We have awoken... THE QUADZILLA
A Belgian Quadrupel (Quad) is a beer style inspired by the Trappist brewers of Belgium. This ale has a bolder flavor compared to other Belgian styles, such as Dubbel and Triple, as well as a higher alcohol content. A quad is a darker beer, ranging from ruby to brown in color. A strong, rich malty profile makes up the backbone of this Trappist classic, with complex notes of dark and stone fruits and toffee. This beer can age and continue to improve with time, so make sure you tuck some away to pull out for special occasions!
For best results, sufficient yeast should be used for an optimum pitch rate and fermentation should be started in the mid-60s and held there until near the very end of fermentation, at which time it can be increased to 72-75ºF. As much as 3 packages of yeast should be used, or make an appropriate starter (we suggest using Pilsen DME to create a similar environment for the yeast) Healthy yeast is the most important part of fermentation! If you take care of your yeast, your yeast will take care of you!
All orders containing Liquid Yeast will be shipped with a complimentary ice pack to ensure safe shipping!
The Quadzilla Belgian Quad - All-Grain Recipe Kit Instructions
- Batch Size: 5 Gallons
- Mash at 152ºF
- Est. Original Gravity: 1.094 SG
- Est. Final Gravity: 1.018-1.022 SG
- Est. Alcohol by Volume: 9.6-10.1%
- Bitterness: 26.6 IBUs
- Est. Color: 30 SRM
Malts and Adjuncts:
- Light Munich
- Caramunich Type 3
- Special B
- Dark Belgian Candi Syrup
- German Northern Brewer Hop Pellets
This is an excellent recipe with quality ingredients. Going to add bourbon soaked oak chips to secondary.
If you like a big, dark Belgian Quad you could do a lot worse! Great Belgian yeast characteristics using liquid yeast with stewed fruit and fig flavors. I share all of my brew (so I can brew more) and this kit was a huge hit in my office. Two female co workers who said "I don't really like beer" absolutely loved it and have requested another batch. Next time I think I will raise the final fermentation temp to 80 deg. F to encourage more of the great yeast character. Going to brew again in a couple weeks and (hopefully) keep it around for the cooler Autumn months.