Death's Quad

By Jacques Marais

Recipe is part of Recipe Index

BJCP 2021 Style 26D Belgian Dark Strong

This beer is focused on the Candi Sugar which can give intense rum + fruity/toffee flavours not available in commercial sugars. Recipe for Candi Sugar below.

Measures

• IBU 28 (could be higher at 35 imo)
• OG 1.106
• FG 1.019
• SRM = 23L

Ingredients

Water

• Didn’t do much here, but aimed for 1.5:1 Cl:SO4.

Malt

• Dingemans Pilsen 42%
• Dingemans Belgian Pale 36%
• Carafa III (mash capping for colour) 3%
• Home-made Candi sugar 19% (added to fermenter at high krausen)

Hops

• Hallertauer Mittelfrüh (90 min): 50g
• Hallertauer Mittelfrüh (30 min): 25g
• Hallertauer Mittelfrüh (15 min): 25g

Yeast

• Westmalle (WY3787 or WLP530) with a starter

Process

Mash

Step Mash:

• 50C for 25 min
• 65C for 90min
• 72C for 30min

Boil

• 60 minute boil.

Ferment

• Ferment at 18C for two days, then add the sugar as a syrup.
• Raise to 25C over 4 days then keep there for another week.
• Cold crash and lager at 4C for a month.

Serving

Target 3.2 vol CO2

Candi Sugar Recipe

Do this before brew day!

Ingredients

• 450g golden syrup
• 1.55kg table sugar
• 900ml water

Process

1. Dissolve first in the heat <100 deg
2. Boiled at 105 deg for 10 minutes for inversion
3. Then Add one table spoon of DME +
4. 1 teaspoon 3.5g of Ca(OH)2 (aka pickling lime) for alkalinity.
5. Boil and stir for another 90 min at ~135 deg
6. This resulted is a ~25 SRM syrup: 2l
7. The syrup tastes like intense fruity toffee. Add water as it cools to keep it as a syrup. Kept in the fridge and added to the fermenter at high krausen.