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Winery Quadruple
Belgian Dark Strong Ale • All Grain • 21.00 L
"The" quadruple is a trappist ale brewed by the Dutch trappist brewery, Konings Hoeven. It is a very expensive beer, and well worth with brewing a clone at home. But, as usual, I twisted a published clone recipe a little. I decided to use a wine yeast, instead of a beer yeast, to enhance a fruity character of the beer. Normally, a champagne ysast or a clean-fermenting wine yeast is used to replace a beer yeast, but I experiment in this one a wine yeast for a fruity white wine. You may stick to the usual choice, such as the Redstar Pasteur Champagne or the Readstar Premier Cuvee, to avoid an uncertainty.
August 22, 2011 pm 10:03pm
4.0/5.0 1 rating
Ingredients (All Grain, 21.00 L)
- 4.54 kg
German 2-row Pils
German 2-row Pils
- 1.82 kg
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.23 kg
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.23 kg
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 0.145 kg
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 0.45 kg
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 0.45 kg
Belgian Candi Syrup; Dark Candi Inc.
Belgian Candi Syrup; Dark Candi Inc.
Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.
- 21 g
Northdown - 8.0 AA% whole; boiled 60 min
Northdown
Mellow English higher alpha-acid hop.
- 14 g
Hallertauer Mittelfrüher - 4.6 AA% pellets; boiled 15 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 14 g
Hallertauer Mittelfrüher - 4.6 AA% pellets; boiled 1 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 14 g
Corriander crushed - Boil for 15 min. (omitted from calculations)
Corriander crushed
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
- 14 g
Orange Peel (dried) - Boil for 15 min. (omitted from calculations)
Orange Peel (dried)
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
- 28 g
Orange Peel (dried) - Boil for 5 min. (omitted from calculations)
Orange Peel (dried)
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
- 1 ea
Oak Wood Chips - 1 small chip for each bottle. (omitted from calculations)
Oak Wood Chips
Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors from ocean passage to India.
- 1 tsp
Irish Moss - Boil for 15 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
White Labs WLP500 Trappist Ale
White Labs WLP500 Trappist Ale
From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Notes
The yeast used was "Redstar Cote Des Blancs", a white wine yeast. The FG should be significantly lower than the calculated value. 2 step mashing with a protein rest. Protein rest at 56C for 20 min. Saccharification rest at 69-70C (high temp. ) for 90 min. A tsp of gypsum should be added at mash-in. The orange peel is the sweet one, not the bitter one popular in Belgian ales. Brewed on 8/22/11. The OG was 1.092.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.083 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.024 | |
| Color: | 17.1 SRM | 12 - 22 | |
| Alcohol: | 9.1% ABV | 8% - 11% | |
| Bitterness: | 24.3 IBU | 20 - 35 | |
Discussion
Tasted
2012-08-24 7:52am
Bottled on February 15, 2012. It tastes like trippel, but far heavier. A bitter aftertaste is persistent on my palate, which I do not like very much. It is all right, drinkable with no problem, but not for feeling refreshed.
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