So this summer I am planning on doing some different brews, one of which being a Belgian Quad. I’ve had Three Philosophers, which I love, and New Glarus Belgian Quad, which is the best quad I’ve ever had. My recipe is kind of a cross between the two. Any feedback on my recipe would be appreciated:
9 lbs. Pale
2.25 lbs Munich 10L
12 oz. flaked wheat
8 oz. special B
4 oz. caramunich
4 oz. caravienne
1 lb. table sugar
1.25 oz. Northern Brewer (75 minutes)
WY3787 Trappist High gravity
Mash at 153-155 for 60 minutes. Boil 60. Add sugar in last 15 minutes of boil. After primary fermentation is complete (3-5 weeks) add bourbon soaked, medium toast French or Hungarian oak spiral for 7-14 days. Bottle with some fresh yeast.
The New Glarus Belgian quad was lagered in bourbon barrels with a brett yeast. The sour profile was subtle enough to give it a nice little kick, but I don’t a) like sour beers and b) want to taint all of my gear with a brett yeast since I won’t ever use it again. This beer had a great range of flavor with mild oak, bourbon, vanilla, cherry, alcohol (I think it was 9%), and malty sweetness. Since they won’t make the beer again (was part of their thumbprint series) I wanted to try to make something similar.