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B-Latrappe quad
Belgian Dark Strong Ale • Extract • 5 gal
Test to build a Latrappe Quad
February 16, 2003 pm 04:20pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .75 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .25 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .75 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 3 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 3.3 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 lbs
Candi Sugar Amber
Candi Sugar Amber
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.
- 2 oz
Spalt Spalter - 4.8 AA% pellets; boiled 60 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 1 oz
Styrian Goldings - 6.0 AA% pellets; boiled 1 min
Styrian Goldings
Mild, pleasant.
-
Wyeast 1762 Belgian Abbey II™
Wyeast 1762 Belgian Abbey II™
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.024 | |
| Color: | 22.5 SRM | 12 - 22 | |
| Alcohol: | 6.8% ABV | 8% - 11% | |
| Bitterness: | 31.1 IBU | 20 - 35 | |
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