Belgian Quad Beer Kit - Extract

Description

Your Belgian Quad is modeled on traditional Belgian strong ales and gives you a big, rich body with candi-like sweetness from the Light Candi Sugar that balances the hop bitterness. Simcoe and Tettnang hops supply citrus, pine, and floral notes while the Extra Light Dry Malt Extract and Maltodextrin keep the beer full and smooth. Aromatic Munich and Carapils malts add subtle malt depth without darkening the beer, and the SafAle T-58 yeast contributes classic Belgian esters.

The kit is well suited for cellar aging, allowing your beer to evolve into a creamy, sippable brew as it matures.

Your Quad Beer is well suited for cellar aging. It will evolve nicely into a creamy and sippable brew as you let it mature.

Your Label Peelers Belgian Quad Original Beer Kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 10% - 10.5%
• Original Gravity: 1.092 - 1.100
• Final Gravity: 1.018 - 1.020
• IBUs: 42
• SRM: 6

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts and Additives

• 10 lbs. Extra Light Dry Malt Extract
• 2 lbs. Light Candi Sugar
• 8 oz. Maltodextrin

Specialty Grains (combined into one bag)

• 8 oz. Aromatic Munich Malt
• 8 oz. Carapils Malt

Hops (substitutions based on availability)

• 1 oz. Simcoe Hops
• 1 oz. Tettnang Hops

Yeast (substitutions based on availability)

• 1x SafAle T-58 Yeast

Also Included

• Irish Moss/Yeast Energizer Combo
• 5 oz Priming Sugar (Use 4.5 oz.)
• 2x Muslin Grains Bags

Instructions

Hop Schedule

• 1 oz. Simcoe Hops (60 minutes total)
• 1 oz. Tettnang Hops (15 minutes total)

1. Steep grains in a minimum of 2-3 gallons of 150-160 degree water for 20 minutes. Sparge grains with 1 gal 165 degree water. Discard grains. If your pot size allows, bring a total volume of 6 gals to near boil, 200 degrees. Turn off heat.
2. Add Malt Extract, Candi Sugar and Maltodextrin and dissolve them completely. Turn heat back on and bring to a boil. This will be a 60 min boil. FOLLOW HOP SCHEDULE. With 15 minutes left add the Irish Moss Energizer Combo Packet. Boil remaining 15 minutes and remove from heat. Remove hops and squeeze bag.
3. Cool hot wort to below 75 degrees by either placing boil pot in cold ice water or by using a wort chiller.
4. Siphon the wort into a 6.5 gallon or bigger fermentation vessel containing enough water to total 5 ¼ - 5 ½ total gallons. The extra is for sediment loss.
5. Take hydrometer reading and pitch yeast. Ferment about 67-71 degrees for 7-10 days. Longer if you are on the cooler side.

Bottle Conditioning

1. Dissolve the priming sugar in approximately 1 cup of warm water. Add to the bottom of the bottling bucket. Then carefully siphon beer into the same bucket (your siphon should have a sediment tip that will keep it off the bottom. Be careful not to move carboy too much while it is siphoning. If you see a lot of hop carry over from the secondary you should elevate the bucket and put a lid loose on top. Let sit for 20 minutes. This should be enough time for hops to settle below the spigot). Take a final hydrometer reading while siphoning into bucket. Fill bottles to 1 inch from top of bottle and cap. Store beer at 67-72 degrees for 14 days minimum to ensure carbonation. Enjoy!