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 | ||
| Pounds | Type | |
|---|---|---|
| 6.5 | Pilsner | |
| 6.5 | 2 Row | |
| 1 | Munich 10 | |
| .5 | Caramunich II | |
| .5 | Special B | |
| 1 | Homemade Amber Candi Sugar | |
| 1 | Table Sugar | |
| Hops | ||
| IBU | Type | Time |
| 20 | Tettnanger | 60 |
| Mash Schedule | ||
| Temp | Time | |
| 148F | 120 minutes | |
| Yeast | White Labs WLP 530 – Abbey Ale - Cake | |
| Stats | ||
| 6 gal | 80% efficiency | IBU: 20 |
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