traditional belgian quadrupel recipetraditional belgian quadrupel recipe

Recipe Tools Export Print Belgian Quadrupel GabelBeer&Ale Beer Stats Method: All Grain Style: No Profile Selected Boil Time: 60 min Batch Size: 5 gallons (fermentor volume) Pre Boil Size: 10 gallons Post Boil Size: 6.25 gallons Pre Boil Gravity: 1.069 (recipe based estimate) Post Boil Gravity: 1.112 (recipe based estimate) However, we also provide links on the site to information resources for which we receive no compensation. This should keep my fermentation temperature closer to 72F and dial back the warming element in this beer. This monastery is actually in the Netherlands, not Belgium, but it holds the most legitimacy when it comes to the craft of Quadrupel. Theres nothing like a belly-warming Belgian Ale to help take the chill off a blustery winter day. Typically a dark creation that plays within the deep red and ruby brown end of the spectrum with garnet hues it is a full bodied beer with a rich, malty . Paste the following into your website / publishing platform: Recipe costs can be adjusted by changing the batch size. Heat 4.5 gal (17 L) of sparge water to 180F (82C) water in a kettle. I found a few, but only one of them intrigued me enough to make it. There is a lot going on in this style, but it doesnt have to be especially complicated to make. It's a traditional Abbey (or Trappist, depending on the brewery!) Sparge, collect 6.25 gal (23.7 L) wort in boil kettle, and boil for 60 minutes, adding hops as indicated. This beer is no longer being produced by the brewery. OG - 1.068 Mash 1 hour @ 66 C Boil 90 min Expected Gravity - 1.013 IBU 24.11 21 L batch. The complexity of this style stems from not only a more complex than normal grain bill, but also unrefined sugars, and the belgian yeast characters. In short, the style hides its strength very well. I had these ready when the boil finished. This one comes from the monastery where the Trappist order was formed. Carbonnade flamande is incredible, and if you've never had it, its rich, robust flavor and tender chunks of the roast will blow you away. For a printer-friendly version visit the Briess Recipe Database. This was still below what the recipe called for but I decided it would have to be close enough. Enjoy! If you continue to use this site we will assume that you are happy with it. The alcohols produced by the yeast are often soft, and the dark fruit notes and malty richness are prominent. Where a Dubbel is dark, a Tripel is in the golden category, because it doesnt use caramelized sugar and is brewed with light Pilsner malt. Belgian Quadrupel This recipe combines high quality specialty malts, a generous amount of gravity boosting extract and a yeast blend that imparts a wonderful Belgian character to create this smooth and richly-complex brew. The Sunshine After the Flood Belgian Blond BIAB. First, you will need to gather the following ingredients: -1 can of Belgian candy syrup -1 pound of Belgian Special B malt -1 pound of German Munich malt -1 ounce of East Kent Goldings hops -1 teaspoon of Irish moss -1 package of Belgian Abbey Ale yeast Next, you will need to follow these steps: 1) Heat 1.5 gallons of water to 155 degrees Fahren. Think desserts or cheeses. Special B2oz Chocolate Malt3.2 oz. These guys pack punch, with a maltier, spicy yeast profile and an alcohol range that generally (easily) breaks the double digits. Its an attenuation monster, produces lots of interesting fruity notes, and a mild pepper phenol. Flavor The flavor is similar to the aroma. Tulip Below are some of the figures I've worked out with my US Grainfather. The Quadrupel is a stronger and darker beer than the Tripel. One, two, three, fourjust doesnt have the same ring, does it? Looking forward to hearing what you think of this, it's on my list. Quadrupel (Quad) | BeerAdvocate You can find the sugar and syrup products in a range of colors. Author Topic: Belgian Quadrupel ideas (Read 26100 times) denny. This sugar can come in a solid form or a liquid syrup. To a great extent, controlling the. The Grainfather's pump transferred 5.5 gallons into the fermenter at 1.085 SG, 22 Brix, per my refractometer. "Quadrupel" Belgian Dark Strong Ale beer recipe by Joe L.. Finally, yeast. Having brewed over a dozen batches with it, I'm finally becoming very comfortable with the device, the mash process, and how to get what I want out of it. After the brief stint at 80F, I reduced the temp back to 72F and held it there for three weeks. Check out our guide to world's most popular types of beer. The strongest and heaviest of the bunch, Quadrupels are actually sort of a subcategory of Belgian Strong Dark Ales. Okay, so youve gotten ahold of a Quadrupel but youre enjoying it from the comfort of your home, how do you go about making sure to do the delectable beer justice? I cant promise you that youll have the same following as Westy XII, but I can promise that you can get pretty darned close, and it may be easier than you think. A classic bread pudding with raisins would be perfect, as youll have the notes of the bread and raisins in the food and in the beer. I start at 62F, but immediately allow it to rise by a degree or so per day. Anything you can suggest would be appreciated. Thats it for the grains, but we want two pounds of near-100% fermentable sugars. Brewer: Jerome Pelletier Batch Size: 5.50 gal Style: Belgian Dark Strong Ale (26D) Boil Size: 7.04 gal Style Guide: BJCP 2015 Color: 21.7 SRM Equipment: Grainfather Bitterness: 26.2 IBUs Boil Time: 80 min Est OG: 1.087 (20.8 P) Mash Profile: Single Infusion, Medium Body, Batch Sparge Est FG: 1.018 SG (4.5 P) Fermentation: Ale, Single Stage ABV: 9.2% Taste Rating: 45.0 Quadrupel (Quad) Inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian-style ale of great strength with even bolder flavor compared to its sister styles Dubbel and Tripel. But that has more to do with the way brewery competitions categorize beer styles for brewers. More specifically, you want to turn the starches into a mix of fermentable and unfermentable sugars that provide the flavor profile associated with the beer you are brewing. This homebrew recipe uses the following ingredients: Pilsen - UK, Pale Ale - US, Aromatic Malt - US, Biscuit Malt - BE, CaraMunich III - DE, Brown Sugar - US, Brewer's Gold Hops, Columbus Hops, White Labs Trappist Ale WLP500 Homebrew . Terms and conditions, Maturationorsecondaryfermentationfor 1weekat 17C 19C, Refermentationinthebottle: 1015daysat2122C(warmdarkroom), the desired CO2 content e.g. Get the best brewing tips, techniques, and recipes in your inbox. A combination of unique Briess specialty malts including Munich 20L, Carapils, Extra Special and Blackprinz, a generous amount of gravity boosting extract and a yeast blend develop rich complexity and wonderful Belgian character. 20 Belgian Foods (Most Popular Dishes in Belgium) - Insanely Good Recipes Belgian Quadrupel - Recipe - BeerSmith Cloud Security analyst by day, homebrewer, writer, and blogger by night. Reddit - Dive into anything It gives you the warmth and comfort of a well-made stout or porter, especially in the winter months. La Trappe Quadrupel clone Beer Recipe | All Grain Belgian Dark Strong Recent projects include gluten free beer, fermented malt beverage base, and downstream beer color and flavor adjustment products. 1' at 78 C; sparging at 80 C boiling: 90 min; first hop: 10 min; second: 50 min; third: 90 min; Extra sugar: 85 min. So, ever since I started brewing, I have been interested in making my own Belgian Quadrupel. Temp: 20 C This recipe is a guideline provided by Dingemans Maltings. The original recipe called for 3 weeks at 72F. Dan is a Technical Services Representative at Briess where he works on brewing and R&D projects, including new product development and process improvement. Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. We include only those products that we believe could benefit you, some of which we may get a commission if you purchase them. I measured out these amounts and set the controls to heat the mash water to 152F. I inserted my oxygen stone into the wort and began letting pure oxygen flow slowly through the wort for 2 minutes. Although its illegal to put the Trappist name on a Quadrupel style beer without it being made in one of the approved monasteries, the term Quarupel has become a blanket term for any dark ale with the same flavour profile, which can be found brewing at any one of your local breweries, so you dont have to look far and wide to find a rare Trappist beer. Maybe aim for 27 instead of 30 IBUs in BeerSmith. If you are interested in more BIAB (Brew in a Bag) recipes like this one, please click here! Use the new temperature controller I purchased from Amazon.com. The flavor comes through in this one, but I'd like to punch it up a bit. The fermenter was wrapped with a fermwrap heater connected to a temperature controller. Dial the hops bitterness back a bit. I removed the stone, pitched the two yeast packets, buttoned up the fermenter, and set up the blow off tube. Get the Latest Posts Delivered to Your Inbox, We pinky promise your info will never be sharedwith anyone else. In this article, Ill go into more detail about the Belgian Quadrupel style as well as present a tried and true BIAB Recipe. Beer was a little hazy. Owing to some sediment in the kettle (which lowered the flow out of the kettle) and the extra-cold (52F) tap water, I was able to pump wort directly from the kettle, through the counter flow chiller, and into the fermenter at about 66F. Triple Down Belgian Tripel - Beer Recipe - American Homebrewers Association A Quadruple beer in Belgium is specific to the style of ale brewed by the Trappist monks, and therefore that's how you'd know it was a genuine Quadrupel, by the hexagonal sticker on the bottle saying " authentic Trappist product". For those who have never done all-grain brewing, I want to provide a quick overview of the mash process itself. Quads have a relatively light body compared to their alcoholic strength. Something that makes Quadrupel stand out is that a bit of sugar is added to balance out the bitterness of the alcohol, resulting in a mouth-watering molasses taste. Gegrild Stokvis (grilled sole) Unlike a lot of food and beer pairings, Quarupels should be thought of as an element to the meal, and not just a pallet cleanser or thirst quencher. Method: All Grain Style: Belgian Dark Strong Ale Boil Time: 60 min Batch Size: 46 liters (fermentor volume) Pre Boil Size: 59.5 liters Pre Boil Gravity: 1.077 (recipe based estimate) Efficiency: 75% (brew house) Source: www.unrestrictedbrewing.com Calories: 307 calories (Per 330ml) Carbs: 29.4 g (Per 330ml) Created Friday November 11th 2016 As you may know, Belgian yeast can create a variety of fruity esters, spicy phenols, and even some alcohol flavor and aroma. Hops flavors wont make much of a showing beyond a trace of moderate bitterness, allowing the malt and yeast to impart more of their flavors, with Belgian yeast strains lending some peppery spiciness, fruity esters, and higher alcohol to balance out the round, ruby voluptuousness. The Grainfather's Android app suggested using 5.5 gallons of mash water and 2.3 gallons of sparge water. Photo of the first bottle opened one week after bottling. Bit malty, bit sweet smell. The secret behind making a Quadrupel all lies in the ageing process. If you've never seen or used this yeast, I suspect you're not alone. If youre OK with a beer thats clear-but-not-bright, you dont need to worry, but if you want those gorgeous garnet jewel tones, plan on hitting it with some additional fining agents. The Quadrupels alcohol content is so high that the classification of beer wouldnt fly in somewhere like the US. The unrefined sugars that are used generally come in the form of Belgian candi sugar. The malt is rich and strong and can be described as bready-toasty with some caramel complexity. For my most-recent batch of rice wine, I heated 3 gallons of water to 155F, poured it over 13+ pounds of uncooked rice straight out of the bag, let that soak for an hour, rehydrated some of this yeast in warm water, In the last post, I shared an overview of The Grainfather, recommended equipment to use with it, and an overview of the brewing process. The names are self-explanatory, theyre numerically listed for degrees of alcohol content, with Quadrupel being the strongest. Consider adding some wheat malt or dextrine malt to improve the head and head retention. The malts were easily found at RiteBrew.com, but it took me some effort to find Grains of Paradise. As mentioned earlier, if you are looking to learn more about brewing in the Belgian style, check out this book! Belgian Dark Strong is a "Cadillac" beer style: it's meant to show off the lengths to which beer can go, in both flavor and alcohol, and still be enjoyed by the chalice. Its not a requirement, per se, but it almost certainly cant hurt, and it might help. Youll also want something with a wide rim, as the aromas of caramel and spice get the taste buds going before youve even had a sip, so youll want to experience it as well as possible. Spice beers can be polarizing, but the intriguing flavors create exciting avenues of exploration for adventurous brewers. BeerSmith Equipment Profile: Brewhouse Efficiency: 83% (based on my experience, yours may vary) Mash Tun Volume: 8 gallons Mash Tun Weight: 8.82 pounds Mash Tun Specific Heat: 0.12 Cal/gram-deg C Mash Tun Addition: 0 gallons Lauter Tun Losses: 0 gallons Top Up Water for Kettle: 0 gallons Boil Volume: 6.25 gallons Boil Time: 60 minutes Boil Off: 0.40 gallons per hour Cooling Shrinkage: 6% Loss to Trub and Chiller: 0.53 gallons Batch Volume: 5 gallons Fermenter Loss: 0.40 gallons (yours may vary) Whirlpool time: 0 minutes B. I currently have my second batch of rice wine fermenting with the "magical" yellow-label Angel Yeast from China, and wanted to share some of the more unusual aspects of using it. This dish is one of the most famous traditional Belgian recipes you can try, and its simplicity is great. Make sure my yeast isn't expired and prepare a starter in advance. Fermentation follows the same routine as my Belgian Golden Strong, in that it starts relatively low but ramps up quickly. Thats why we proudly wear the seal and you can too. Belgian strong pale ale (also known as Belgian strong golden ale) is a more recent invention, credited to Belgian brewers Duvel Moortgat. Typical Brewing Yeast, Things I've Learned Brewing with The Grainfather, Part 2. Grainfather Specifications for BeerSmith, Beer Tools Pro, and Other Software, Yellow Label Angel Yeast vs. You should be able to see these as text links or blocks of ads which have a small notation indicating Ads by Google or AdChoices. A subcategory of Belgian strong ale, the quad or "quadrupel" has a fascinating history and delectable flavor profile. A Belgian Quadrupel is the beer for you! In this installment, I'm going to talk specifically about mashing and sparging. It features plenty of fermentation and yeast action, with lots of esters and phenols (though more peppery than clove-y). Posts may contain affiliate links or sponsored content. This week, we take a look at the popular Trappist style and how to formulate recipes to brew this beer at home. Thats better! We want clean alcohols and some fermentation character, but letting it start too warm will increase your risk of fusels it just isnt worth it. This controller is better quality than my other one and is much easier to set and calibrate. Posted by 6 years ago. The Belgian-style Quadrupel is amber to dark brown in color. Instead, I prefer the Wyeast 1214 Belgian Abbey yeast. Hop bitterness is low to medium-low, Caramel, dark sugar and malty sweet flavors and aromas can be intense, not cloying, while complementing fruitiness, Complex fruity flavors reminiscent of raisins, dates, figs, grapes and/or plums emerge, often accompanied with a hint of wine-like character. Amount: 86.3 g (Here's a link to it, in case you want one for yourself.) Our mission is to help our visitors, but this is also very clearly a for-profit site and you should realize as much. If you have any questions whatsoever, please contact us using the "contact" option on the site menu and we will be happy to answer any questions. These smooth and dangerous beers (to quote the BJCP guidelines) are some of the best-drinking and most enjoyable beers youll ever drink, and they can be surprisingly easy to make if you build a good recipe and adhere to some basic brewing practices. The Cider Experiments - Part 4 - CRAVE Cider, The Cider Experiments - Part 3 - Peach Mango Cider, The Cider Experiments - Part 2 - Berry Medley Cider. But dont be afraid of confusionthe world of Belgian beer is so rewarding, in terms of flavor and complexity, its worth diving into the deep end. Belgian Quadrupel - Brewing with Briess 2014 - 2023 VinePair Inc. Made In NYC. Sparge the grains with 170F water until you reach a volume of 3 gallons of wort. Eleven pounds of Pilsner malt gives you plenty of sugar and a nice crackery base, with three pounds of Munich malt to increase the rich melanoidin profile. With 15 minutes left in the boil, a whirlfloc tablet was dropped into the kettle. If you think I should leave it as is, that works too. Bottling I hesitate to write this, but dont be shy about trying out more intense versions of this recipe. Im guessing the dangerous note in the BJCP guideline stems from the fact that when you drink a well-balanced Belgian Dark Strong/Belgian Quad/Grand Cru, it does not feel like youre putting back a 9-12% ABV beer. It ships in a 500 gram package that looks like this: What makes it "yellow label" is that yellow box you see in the upper left corner of the package. This implies that it's yeast for distilling (though you do not need to have a still or distill the output to use it). Sometimes referred to as Belgian strong dark. This shape also allowed the carbonation to stream strongly, creating that nice foamy head youre looking for. For People Who Collect Memories, Not Things. Pilsen Malt (1.2L)10oz Crystal (60L)8oz Melanoidin (25L)5oz Flaked Wheat3oz. The sparge water was poured into a 5 gallon kettle and placed on the kitchen stove to heat to boiling. Sweet on the palate with a low bitterness yet well perceived alcohol, Quads are well suited to cellaring. I learned the next day that the controller wasn't getting a good temperature reading and heated the wort to around 80F instead of the intended 72. And terms like Trappist and Abbey dont quite help (Trappist actually means the beer was brewed by monks at one of 11 abbeys currently brewing; Abbey is a marketing term used to imply an association with an abbey, though technically it doesnt mean one exists). Perception of alcohol can be extreme, Clove-like phenolic flavor and aroma should not be evident. Copyright 2007-2023 Brewer's Friend, Inc. -, Candi Syrup - Belgian Candi Syrup - Blanc, Northern Brewer - German Tettnang (Pellet), Fermentis - Safbrew - Specialty Ale Yeast T-58, Mash Chemistry and Brewing Water Calculator, Do Not Sell or Share My Personal Information, Method: sucrose Respect Beer. At the last minute, I found that I didn't have the Perle hops the original recipe called for, and didn't have the full amount of Northern Brewer either. Sparging took about 30-45 minutes. However, it can easily be scaled up or down to fit your needs. All Grain Belgian Dark Strong Ale homebrew recipe. Cool wort to 72F (22C), transfer to fermenter, and pitch both yeasts. Belgian Quad is short for Belgian Quadrupel, this name is in reference to the Trappist beer naming convention. Taste was really nice. Winter fruits like dates, plums and figs. Administrator; Retired with too much time on my hands; Posts: 25927; Noti OR [1991.4, 287.6deg] AR; Re: Belgian Quadrupel ideas Reply #60 on: November 25, 2012, 12:39:35 pm . If aged, oxidative qualities should be mild and not distracting. This can radically shorten your brewing time. Privacy Policy, 1 oz Northern Brewer, Fuggles60 minute boil, 0.5 oz Northern Brewer, Fuggles15 minute boil, 1 capsule Servomyces Yeast Nutrient10 minute boils, Perform mini-mash with 4 gallons of water and grains, Add bittering hops and bring to a rolling boil, Add finishing hops and Servomyces as indicated. Fatty, buttery, and strongly flavoured dishes would work the best. After the boil, chill the wort to slightly below fermentation temperature, about 64F. BElGiAN QUADRUPEL RECIPEBatch Size: 20L / 5.28 US Liquid gallonsBoil Time: 60 minEst Original Gravity: 1.108 SGEst Final Gravity: 1.009 SGEstimated Alcohol b. Id say to go ahead and mash this one low and slow, 148F or thereabouts for a full 90 minutes. All rights reserved. When youre here, youre surrounded by people who care about breweries and independence. We will also list ads from time to time. The only hitch is that it takes forever to clear (at least when I use it), so I usually plan on a gelatin addition to help it along. The recipe that I will present today is for a 2.5 gallon batch. The lightest being Simplicity rated at 0.15L (lovibond) all the way up to the darkest product D-240 rated at 240L. Trappist ale is a beer brewed originally by Trappist monks. Belgian Quadrupel Beer Recipe | All Grain No Profile Selected by Belgian Dubbel, Tripel & Quadrupel Beer Style Guide - VinePair The recipe's view count is incremented when someone views the recipe at your site. I always add my sugars in the lauter/sparge to be sure they fully dissolve (and that I dont forget them), but be sure to take your kettle off of the heat first. 0.35 ounces of Northern Brewer hops pellets (9.6% AA), 1.39 ounces of Styrian Goldings hops pellets (6.2% AA), 1 package of Wyeast 1214 Belgian Abbey yeast (past expiration date), 1 package of Wyeast Ardennes yeast (not past expiration date), 120 seconds of pure oxygen infusion in fermenter. The wort was brought to a boil and a 90-minute boil timer started in The Grainfather app. If you can produce it with more character malts, higher ABV, and more hops while preserving its smooth and drinkable character, then go for it! I set the temperature controller to 70-74F since the original recipe called for a 72F fermentation temperature. A more dry beer will demand few unfermentable sugars. In just three weeks this smooth, richly-complex Belgian Quadrupel with 10% ABV can be doing just that for you. That should get you to right about 10% ABV, potential. Given manufacturing variances and possible measuring errors on my part, these might not match exactly to yours, but hopefully they're close enough that it will help you. Author Topic: Belgian Quadrupel ideas (Read 27114 times) denny. Lots of Westvleteren and other Quad clone recipes will steer you towards the Wyeast Trappist High Gravity yeast, but (as Ive noted before) I detect a very odd flavor, and not one in keeping with the style, in that yeasts output, and not just one my system. Beer Recipes; Belgian Quadrupel ideas . He regularly helps formulate recipes for home and craft brewers and has published articles, posters, and given presentations in support of the craft brewing industry. Updates to the recipe automatically flow through. The qualities produced by the yeast play very well with the rich backbone produced by the grain bill of this beer. Use candi syrup to carbonate the beer to a higher CO2 volume. Its also generally lighter and more effervescent than other imperial strength ales, and the classic Trappist versions (this recipe included) are relatively dry in the finish. On the darker end, you will add more stone fruit, coffee, and dark toasted notes. Cold crash after fermentation completes (plus two more days, just to be sure! Use a full pound of D-90 and a full pound of D-45 syrup in the next batch. Its warm, with as high as 12 percent ABV. Brewing A Quadrupel Beer - AbbeyBrewingInc Moules frites, (mussels and fries) Lightly battered fried mussels are served with French fries. Caramel, dark sugar and malty sweet flavors dominate, with medium-low to medium-high hop bitterness. 12 Belgian-style Tripel Homebrew Recipes Bring the flavors of Belgian-style beer into your homebrew with these 12 tripel recipes. ), then carbonate to a nice, high 2.75 volumes of CO2 for that bright, spritzy Belgian Strong mouthfeel. Gravity was considerably lower than the recipe called for (I showed 1.065 vs. the 1.090 the recipe expected). Beer Styles Tasting Sheet Study Guide Belgian-Style Quadrupel The Belgian-style Quadrupel is amber to dark brown in color. Belgian-Style Quadrupel - CraftBeer.com Belgian Quadrupel Type: Ale Style: Belgian / French Ale Batch Size: 5 gallons Recipe Type: Extract with grain Recipe Contributed By: Briess Technical Services Team Ingredients 9.9 lbs Briess CBW Pilsen Light LME 2 lbs Briess Pilsen Malt 1 lb Briess Munich Malt 20L 0.75 lbs Briess Carapils Malt 0.5 lbs Briess Extra Special Malt A medieval beer needs a medieval glass, and so the chalice or goblet style best suits this beer. Method: All Grain Style: Belgian Tripel Boil Time: 60 min Batch Size: 23 liters (fermentor volume) Pre Boil Size: 30 liters Pre Boil Gravity: 1.055 (recipe based estimate) Efficiency: 75% (brew house) Source: Candi Syrup Calories: 215 calories (Per 330ml) Carbs: 16.4 g (Per 330ml) All Grain Belgian Dark Strong Ale homebrew recipe. Prior to joining the technical service staff, Dan was an analyst in the malting lab. You can think of the range of colors similarly to how you think about Crystal/Caramel malt. 67 g / lit. If you would like to dive deeper into the Belgian style of brewing, I highly recommend the book, Brew Like a Monk by Stan Hieronymus. I am looking for some feedback/advice as I want to make this recipe into my favorite beer. CO. With this in mind, please be aware that we may receive remuneration for some of the products we review on this site. Fermentation the first 2 days 20 C. 12 Belgian-style Tripel Homebrew Recipes | AHA Photography courtesy of Brewery Ommegang With its signature rich, malty flavor, medium bitterness, and impressive ABV, the Belgian quad is a beer which has stood the test of time - literally. As I learned two batches AFTER making this beer, I need to adjust my sparge water calculation and possibly extend the mash time. According to the BJCP (Beer Judge Certification Program) style guideline #26D, this beer should be a dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy elements. To understand the origins of the Qudrupel, youll need to know all about the Belgian tradition of Trappist beer. Feeling brave about your brew? style, and it shares some obvious similarities to the other Belgian Strong Ale styles, particularly Dubbel. Type: Ale. The Quadrupel is a stronger and darker beer than the Tripel. The recipe's view count is incremented when someone views the recipe at your site. You might want to think of a Tripel as somehow one higher than a Dubbel, but alas, it doesnt apply, because beer is weird like that. The monks are big on simplicity and parsimony, and wed be wise to take their lead on this one. However, it adds a bit more complexity than these other two styles do. Quads have a relatively light body compared to their alcoholic strength. 15 Great Traditional Belgian Recipes From Our Trip Close. That dryness can be tough to produce, though, given the alcohols present and the fairly limited IBUs added, so we count on spice, carbonation, and simple sugar additions to keep the beer from becoming too sweet and heavy. 5 kg Gladfield - Pilsner Malt 82.5%. History of Trappist Beer The style and its substyles (Enkel, Dubbel and Tripel) have also been popularized by many microbreweries over the last 30 years. To that we add a quarter pound of Special B (any more and Id start to get concerned about body). Efficiency: 75%. La Trappe Quad clone Beer Recipe | All Grain Belgian Tripel by Catnip