In the Fermentor: Red Devil Quadrupel

The Quadrupel (often referred to as a Quad) is the strongest of the Belgian Trappist style beers. It is a powerful, malty creation that ages well and takes a long time to mature. My favorite examples of the style come across to me as a Trappist Dubbel that's been turned up to 11. With that in mind, my Quadrupel's specialty grains are inspired by an Abbey Dubbel that I will be brewing in a few weeks. Extra strength is provided by additional base-malt and a much greater use of homemade Candi Sugar than in my Dubbel. A modest hop flavor and aroma from Tettnanger hops completes the picture.

As I've already said, a beer like this takes time to mature. Mine should hit its stride just in time for Christmas. Here's the recipe for five gallons:

Grains:
11 lbs Colorado Pilsner
1 lb Aromatic
8 oz Crystal 45L
8 oz Special B
2 oz Dehusked Carafa II

Hops:
0.5 oz Opal (6.3% a.a.): 90 min
1 oz Tettnanger (4.8% a.a.): 20 min
1 oz Tettnanger (4.8% a.a.): 7 min

Extras:
3 lbs Amber Homemade Candi Sugar: 5 min

Yeast:
Safbrew T-58

Mash Schedule:
Saccharification Rest: 151F for 75min
Mashout: 168F for 15 minutes

Original Gravity:
1.090
Estimated Final Gravity:
1.020

IBU: 21
SRM Color: 24

Fermentation Schedule:
2 Weeks Primary
8 Weeks Secondary
2 Weeks Bottle Conditioning

Cost: $20 per case
Commercial Equivalent: Avery Reverend: $80 per case
Savings: $60

As you can see, Quads are very expensive beers at the liquor store. Avery Reverend is the most modestly priced one in my area and is still a lot of money. That $60 savings will pay for more than a few stocking-stuffers at Christmas.

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