2023 21:49 Belgian Quadruple Recipe

Brewing Instructions

1. 1

   Mashing the Grains

   In a large pot, bring 5 liters of water to a temperature of 65°C (149°F). Add the Pale Malt, Caramel Malt, Dark Munich Malt, and Flaked Corn. Stir well to ensure all the grains are fully saturated. Maintain this temperature for 60 minutes while stirring occasionally.

2. 2

   Sparging

   After mashing, heat an additional 5 liters of water to 75°C (167°F). Slowly pour this water over the grain bed to extract the sugars. Collect the liquid (wort) in a separate pot.

3. 3

   Boiling the Wort

   Bring the collected wort to a boil. Once boiling, add the Bittering hops (1 tbs of Magnum hops) and boil for 60 minutes. After 45 minutes, add the Flavor hops (0.5 tbs of Saaz hops).

4. 4

   Adding Sugar and Spices

   Five minutes before the end of the boil, add the Brown Sugar, crushed Black Pepper, and Vanilla Extract to the wort. Stir well to dissolve.

5. 5

   Cooling the Wort

   After the 60-minute boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 20°C (68°F).

6. 6

   Fermentation

   Transfer the cooled wort to a sanitized fermentation vessel. Pitch (add) the Belgian yeast and seal the vessel with an airlock. Allow it to ferment at around 20-22°C (68-72°F) for 1-2 weeks.

7. 7

   Bottling

   Once fermentation is complete, siphon the beer into clean bottles, leaving about an inch of headspace. Cap the bottles and let them carbonate at room temperature for another 1-2 weeks.

8. 8

   Enjoying

   Chill your Belgian Quadruple before serving. Pour into a glass and enjoy the rich flavors of caramel, vanilla, and a hint of black pepper.