With my Divination supply starting to run low I started another Belgian Quad beer which will hopefully be ready when my supply is done. This beer is inspired by Jamil’s Duppel recipe but I upped the base malts to Quad level and make my own Candi Sugar. The Duppel recipe created a great beer so I am hoping that it translates well to a stronger base malt profile.
I started this mash and then went on a few errands and to the local Farmer’s Market so it sat for at least 20 minutes. With a strong grain bill the extra mash time won’t hurt the beer. When I made my original Quad I mashed that beer for 3-4 hours.
So far this beer smells great while it is fermenting. The only thing I would change is a blow-off tube. I have had to swap the airlock a few times with all of the krausen that has bubbled up.
|Malt Bill / Ingredients|
|1||Homemade Amber Candi Sugar|
|Yeast||White Labs WLP 530 – Abbey Ale - Cake|
|6 gal||80% efficiency||IBU: 20|