Anybody have any recpies/tips for brewing a Belgian Strong Dark/Quad? I'm going to be putting together a recipe this week, and I was thinking of just doing all pils for the grain bill along with a pound each of D90 and D180 as far as fermentables.
I made one in January with homemade dark syrup, but I also used Special B. My beer came out great (a little too light in color), but I want to do what you're planning. I think Wyeast 3787 is perfect for this beer, and it's pretty easy to work with, as long as you're ready for an explosive blowoff.
I homebrewed a Quad last May (it is one year old now) that I was very pleased with. The base malt was Pilsner malt. The other ingredients for a 5 gallon batch: · Belgian CaraMunich: ½ lb. · Special B: ½ lb. · English Chocolate Malt: ¼ lb. · Brun Fonce Candi Sugar: 2 lbs. · Table Sugar: 1 lb. · Wyeast 3787 (fermented at 70°F) As you probably already know, this style of beer requires time in the bottle to reach peak flavor. There are some Quad recipes here: http://www.candisyrup.com/recipes.html Cheers!
Is there a particular reason you think that a total of 3 lbs. of sugar is a lot? Below is the list of sugars for Denny Conn’s Quad recipe (400th Belgian Quad): · Cassonade (Brun Leger) Candi Syrup, Inc. 1 lb. · D-180 2 lbs. Cheers! Jack
I figure as a rough estimate, 3lbs of sugar would end up providing ~25% of fermentables for an avergae quad, depending on the OG and ABV. That's probably approaching the upper limit of how much sugar I'd use in a beer.
I think up to 20% is what you want to target. Keep in mind that 1.5 lbs of Candi Syrup contributes about the same points as 1 lb of cane sugar.
Good point about the candy syrup not being the same PPG as sugar. When I brewed mine I was targeting 2 pounds of sugar (can't remember the percentage), so I made candy syrup with 2 pounds and figured regardless of the final weight, I would have the right amount of fermentables going into the batch.
I say this because the more sugar the more hot fusal alchol. And it takes longer to mellow. ( In my opinion. ) Two pounds is the most I'll put in any five gallon batch. Take care.
FWIW, I tasted my Quad 'fresh' (about a month after bottling) and there was zero evidence of higher alcohols/fusel oils (and I have a sensitive palate for higher alcohols). IMHO, the key is to ensure that the fermentation temperature stays within range: 3787 has an upper range of 78 degrees F and I kept the fermentation in the 70-71 area. The reason I choose 3 lbs. of sugars is that in conversation with Denny Conn in another beer forum this was mentioned. I have zero regrets with using 3 lbs. of sugars for my Quad. Cheers!
Here is a Dark Strong we brew now and then For 6 gallons 12 lbs. Pilsen 3 lbs. White wheat 1 lb. Special B 2 lbs. Table sugar .75 oz. Challenger 60 min 1 oz. Styrian Goldings 15 min Wyeast 1214
I always add dark crystal to boost complexity while relying on dark candi syrup. Something like: 2-row 75% Caramunich 5% Special B 3% D180 17% A little Styrian/US Fuggle with 3787. I like to fruit my quads too.
