Belgian Quad Beer Kit

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.

Your Label Peelers Belgian Quad Original Beer Kit is brewed in the fashion of traditional Belgian Quads. Big in body and flavor, your kit does not compromise on anything. With sophisticated hops techniques, this beer remains balanced while sustaining a 10% ABV. Notes of candi like sweetness help to balance out the hop bitterness and leave a long lasting impression on the tongue. Two pounds of candi sugar and T-58 yeast from Fermentis help this brew drop to a nice final gravity of 1.018 - 1.020 (1tsp Yeast Energizer Included.)

Your Quad Beer is well suited for cellar aging. It will evolve nicely into a creamy and sippable brew as you let it mature. If you are a fan of true Belgian quads then this is the beer for you.

Ingredients:

Malt Base:  10 lbs. Extra Light Dry Malt Extract, Light Candi Sugar 2 #, Maltodextrin 8 oz

Specialty Grains: Dingemans Aromatic 8 oz, Carapils 8 oz.

Hops: 1 oz. Simcoe Hops (60 minutes total) 

          1oz. Tettnang Hops (15 minutes total)

Suggested Yeast:   T-58 

Irish Moss/Yeast Energizer Combo

5.0 oz Priming Sugar

Ingredients not included: Water

 Instructions:

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 1 tsp Irish Moss (Optional Clarifier-Sold Separately) boil remaining 15 minutes.  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. 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.

4.         Take hydrometer reading and pitch yeast. Ferment about 67-71 degrees for 7-10 days. Longer if you are on the cooler side.

 5.        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!