Quad Maximus Quadrupel (Partial Mash) 5 U.S. Gallons

Quad Maximus Quadrupel
(Partial Mash) 5 U.S. Gallons

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This Homebrew Recipe was added by Zythos on May 16, 1997 at 07:06:00:

Brewing Method: Partial Mash
Yeast: Wyeast 3787 Trappist High Gravity
Yeast Starter: 1 quart starter. Two step starter. Boil 7 Tbsp. of LDME in 3 cups of water for 15 min. Ferment 24 hours at 74 degrees F. Repeat to reach 1 quart.
Batch Size: 5 U.S. Gallons
Original Gravity: 1.111
Final Gravity: 1.028
Alcohol Content: 10.7 %
Total Grains: 16.10 lbs.
Color: 30.2
Extract Efficiency: 75 %
Hop IBU's: 37.7
Boiling Time: 60 min.
Primary Fermentation: 10 days at 68 degrees F
Secondary Fermentation: 4 weeks at 66 degrees F
Additional Fermentation: In bottle at 66 degrees F for 6 months

Grain Bill:

0.25 lb. DWC Belgian Special-B Malt
0.50 lb. DWC Belgian CaraMunich Malt
0.75 lb. DWC Belgian Aromatic Malt
1.00 lb. DWC Belgian CaraPils Malt
2.00 lb. DWC Belgian Pils Malt
2.20 lb. Brewferm Clear Belgian Candi Sugar
9.40 lb. Alexander's Pale Malt Extract

Hop Bill:

2.00 oz. Am. Perle pellets 6.3% AAU 60 min.
1.00 oz. Am. Hallertau pellets 4.0% AAU 30 min.
1.00 oz. Am. Willamette pellets 4.6% AAU 30 min.
0.50 oz. Eng. Fuggle pellets 4.1% AAU 15 min.
0.75 oz. Czech. Saaz pellets 3.1% AAU 2 min.

Mash Schedule:

Mash in grains in 5 quarts of bottled spring water at 168 degrees F. Hold grains at 154 degrees F for 75 min. Sparge with enough 170 degree F bottled spring water to reach 2.5 gallons in the kettle when combined with the LME and candi sugar.

Brewers Notes:

Boil wort for 90 min. Skim the kettle for the first 30 min. Continue to adjust the level of wort with water to maintain 2.5 gallans throughout the boil. Add hops as per the above schedule. Add 1 Tbsp. of hydrated irish moss at 30 min. Use a nylon hop bag for the last Saaz hop addition. Force chill the wort. Seperate the break and add the chilled wort to 3 gallons of bottled spring water in the carboy. Aerate the wort when temp reaches 73 degrees F. I use an oxygenator tank with a 2-micron S.S. stone. Pitch the prepared 1 quart starter of Wyeast 3787. A STRONG fermentation should be evident in 8-12 hours. Fermentation temp. in the primary will likely increase briefly as the yeast produce some heat during its active stage. Don't worry about too many esters - this yeast is well behaved. (Don't try this with a Chimay culture). Rack to the secondary after 10 days. Top off the secondary to reach 5 gallons. I use boiled and chilled tap water. Bottle after 4 weeks. Prime with a fresh 1 pt. starter and 3/4 cup of dextrose. Warm condition bottles for 2 weeks at least 75 degrees F. Put the bottles back where you fermented and condition for at least 4 months before tasting. Flavor develops over time. Try a few each month after 4 months time. Lock some away so that you can try it after 1 year.