Sunday, November 20, 2011

Belgian Quadruple

My Belgian Quad is a stepped up Dubbel. I took the rough grains from my Dubbel and I pumped them up a bit. Then I pumped my sugars up with candi sugar. Then I want to increase the flavor of the beer with a less than subtle tart cherry flavor. I have 2 pounds of frozen tart cherries. I am hoping to make a dark beer with cherry flavor and Belgian yeastiness.

I believe adding cherries is semi to style. Ommegang makes their 3 Philosophers Quad which contains 3% cherry juice. BBQ is aged on tart cherries and while I was drinking it I wished it had a touch more cherry flavor. This is also kind of a test run for my Flanders red ale and lambics. Although this beer doesn't have a tart flavor inherent from any sort of intentional infections I'll be able to evaluate the tart cherry flavors and see how much of that I want in my already tart beers. I'll probably end up adding a touch of rye whiskey soaked oak cubes.

The sky is the limit with Belgian beers, you can go a touch sour, you can go full sour; you can have dark saison, light saisons, strong ale, weak ale, sour, clean, hoppy, fruity, whatever. The characteristic Belgian flavors must be present but can be accentuated in many ways.

(read more after the break.)

Boil Size: 1.14 gal
Estimated OG: 1.089 SG
Estimated Color: 21.5 SRM
Estimated IBU: 30.9 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

2 lbs 1.0 oz Pilsner (2 Row) Bel (2.0 SRM) 41.5 %
2.0 oz Aromatic Malt (26.0 SRM) 2.5 %
1.6 oz Munich Malt (9.0 SRM) 2.1 %
1.2 oz Caramunich Malt (56.0 SRM) 1.5 %
0.5 oz Special B Malt (180.0 SRM) 0.6 %
0.2 oz Chocolate Malt (350.0 SRM) 0.2 %
6.0 oz Candi Sugar, Clear (0.5 SRM) 7.6 %
3.0 oz Candi Sugar, Amber (75.0 SRM) 3.7 %
0.50 oz Saaz [4.00 %] - Boil 60.0 min 30.9 IBUs 0.10 g               
Belgian Ardennes (Wyeast Labs #3522)
2 lbs Fruit - Cherry Tart (10.0 SRM) 40.3 %          

Saccharification Add 6.26 qt of water at 162.7 F 155.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

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