I’m drinking a “festbock” that I brewed about 2 months ago. Will definitely brew this one again when the keg runs dry, though I might try to make it a touch more malty next time. Also I have a Bourbon Barrel Belgian Quad aging in bottles right now. Should be perfect for fall and winter consumption. At bottling was a nice quad with a subtle vanilla and oak flavor on the finish. On deck, once a keg is free, I have a honey blonde waiting to be brewed. Here’s some of my recipes:
Fitz’s Festbock
Mailbock/Helles Bock
Type: All Grain Date: 4/3/2013
Batch Size (fermenter): 5.00 gal Brewer: TC
Boil Size: 6.52 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.98 gal Brewhouse Efficiency: 72.00 %
Fermentation: Ale, Single Stage Est Mash Efficiency 82.8 %
Ingredients
Amt Name Type # %/IBU
7 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 60.9 %
3 lbs Vienna Malt (3.5 SRM) Grain 2 26.1 %
1 lbs Caramunich Malt (56.0 SRM) Grain 3 8.7 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 4 4.3 %
2.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 5 28.8 IBUs
1.0 pkg Bavarian Lager (Wyeast Labs #2206) [124.21 ml] Yeast 6 -(1 gallon starter)
Beer Profile
Est Original Gravity: 1.060 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.2 % Actual Alcohol by Vol: 4.7 %
Bitterness: 28.8 IBUs Calories: 151.6 kcal/12oz
Est Color: 9.9 SRM
Mash Profile
Mash Steps
Name Description
Step
Temperature
Step Time
Mash In Add 14.38 qt of water at 163.7 F 152.0 F 60 min
Notes
Once chilled to 80 degrees, racked to fermenter and put in 40 degree keggerator to get temp down. After 24 hours removed from fridge and pitched lager yeast at 50 degrees. Allowed to sit in the basement at ambient 65 degree temp to ferment for 3 weeks.

Deeper Appreciation Belgian Quad
Belgian Specialty Ale
Type: All Grain Date: 3/19/2013
Batch Size (fermenter): 5.00 gal
Brewer: Brew Like A Monk base recipe for 3
Philosophers w/ my adds
Boil Size: 6.66 gal Asst Brewer:
Boil Time: 75 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.98 gal Brewhouse Efficiency: 72.00 %
Fermentation: Ale, Single Stage Est Mash Efficiency 83.8 %
Ingredients
Amt Name Type # %/IBU
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 64.3 %
2 lbs Munich Malt - 10L (10.0 SRM) Grain 2 14.3 %
12.0 oz Wheat, Flaked (1.6 SRM) Grain 3 5.4 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 4 3.6 %
8.0 oz Special B Malt (180.0 SRM) Grain 5 3.6 %
4.0 oz Caravienne Malt (22.0 SRM) Grain 6 1.8 %
1 lbs Amber Candi Syrup (45.0 SRM) Sugar 7 7.1 %
1.00 oz Northern Brewer [8.50 %] - Boil 75.0 min Hop 8 25.5 IBUs
1.0 pkg
Trappist High Gravity (Wyeast Labs #3787) - (2 gallon starter)
[124.21 ml]
Yeast 9 -
3.00 oz Oak Chips (Secondary 10.0 days)
2 travel sized bottles Makers Mark
Beer Profile
Est Original Gravity: 1.075 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 25.5 IBUs Calories: 151.6 kcal/12oz
Est Color: 18.0 SRM
Mash Profile
Mash Steps
Name Description
Step
Temperature
Step Time
Mash In Add 19.99 qt of water at 159.2 F 150.0 F 90 min
Notes
- Added sugar near end of boil (10-15 min).
- Add bourbon soaked French, medium toast oak cubes in secondary for 10 days. Soaked cubes in bourbon for 1 month. Pitched all into fermenter after 3 weeks.
- Bottled with 3.5 oz. table sugar priming solution.