Guide
BElGiAN QUADRUPEL RECIPE

Batch Size: 20L / 5.28 US Liquid gallons
Boil Time: 60 min
Est Original Gravity: 1.108 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 13.3 %
Efficiency: 75.00 %
Est Mash Efficiency: 84.4 %
Bitterness: 31.7 IBUs
Est Color: 113.8 EBC

Mash:-

30 mins @
63 deg c
/145 deg f

30 mins @
69 deg c
/156 deg f

10 mins @
75 deg c
/ 167 deg f

FERMENTABLES

Pale Ale
5.20 KG / 11.46 lbs
(63%)

Candi Sugar, Dark
1.75 KG / 3.85 lbs
(20%)
Boil addition 15mins

Melanoid
0.60 KG / 1.32 lbs
(7%)

Caramel Aromatic
0.40 KG / 0.88 lbs
(4%)

Oats, Flaked
0.40 KG / 0.88 lbs
(4%)

Wheat – Flaked
0.40 KG / 0.88 lbs
(4%)

Special B
0.15 KG / 0.33
(2%)

HOP ADDITIONS

Tettnang (6.5% AA)
@60 mins
40g / 1.41 OZ
24.1 IBU

Saaz (5.25% AA)
@ 15 mins
28g / 0.98 OZ
6.8 IBU

YEAST

Mangrove Jack’s Belgian Tripel M31 , finish with wine yeast if needed

Start fermentation at 18 deg c and after day 10 raise at 1 deg c per day until you reach 28 deg c or a 3 day period of a stable FG.

Note that in my experience this yeast will often go lower than predicted by Beersmith that was used in making these calculations.

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