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.
Awards
National Homebrew Competition 2023
2nd - Belgian and Monastic
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
- Dissolve first in the heat <100 deg
- Boiled at 105 deg for 10 minutes for inversion
- Then Add one table spoon of DME +
- 1 teaspoon 3.5g of Ca(OH)2 (aka pickling lime) for alkalinity.
- Boil and stir for another 90 min at ~135 deg
- This resulted is a ~25 SRM syrup: 2l
- 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.