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Caramel Quadrupel
This is a Randy Mosher inspired recipe from Radical Brewing. It is a Belgian Tripel recipe with caramelized sugar added. We cooked the LME and Cane Sugar in a pan until it became browned and somewhat liquified.
| Brewer: | TheGagg | Email: | - | |||||
| Beer: | Caramel Quadrupel | Style: | Belgian Tripel | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 25 IBU | |||||
| OG: | 1.094 | FG: | 1.020 | |||||
| Alcohol: | 9.6% v/v (7.5% w/w) | |||||||
| Grain: | 10 lb. Belgian Pilsner 2 lb. German Munich 4 lb. Belgian biscuit |
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| Mash: | 65% efficiency | |||||||
| 60 min. single infusion mash @ 150 degrees | ||||||||
| Boil: | 60 minutes | SG 1.072 | 6.5 gallons | |||||
| 1 lb. Light dry malt extract 1 lb. Cane sugar |
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| Made the caramel right after the mash and added it to the boil. Irish Moss at 10 min. | ||||||||
| Hops: | 2 oz. Styrian Goldings (3.5% AA, 60 min.) 2 oz. Saaz (2% AA, 15 min.) |
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| Yeast: | White Labs Abbey Ale | |||||||
Recipe posted 11/09/09.
