FULL QUAD

A special brew day yesterday. I should have taken pictures. Yesterday we went FULL QUAD.

Dave and Shawn, a couple of friends, were on hand to assist through the day, which made it a lot easier. This 5 gallon batch of Belgian Quadrupel was a challenge, with some unusual and even unique steps.

Firstly, I used a liquid yeast in a starter I put on Wednesday, to give me the cell count needed to provide a healthy fermentation. I was able to effectively use Erin's stir plate (former research chemists have interesting toys) to get the most bang for my buck.

Secondly, this recipe called for a "magic elixir", a process step suggested by a respected brewing acquaintance. The first 1.5 gallons of runnings off the mash went into a separate pot, the demerara sugar was dissolved in, and it was boiled down by 50% or more to caramelize. Tricky, because it can't scorch or boil over, and the second burner I have is very hard to adjust. But Dave and Shawn handled that part of it well. By the time it was returned to the main pot, it was almost syrupy.

Apart from that, things were actually quite simple. A straightforward single infusion mash with batch sparge. A single hop addition.

A successful brew day. The technicals went well, and the company was welcome. But it'll be a while before we can enjoy the fruits of this labour. This is a beer for the winter, not a beer for now.

Recipe below.