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Caramel Quadrupel

This is a Randy Mosher inspired recipe from Radical Brewing. It is a Belgian Tripel recipe with caramelized sugar added. We cooked the LME and Cane Sugar in a pan until it became browned and somewhat liquified.

Brewer: TheGagg Email: -
Beer: Caramel Quadrupel Style: Belgian Tripel
Type: All grain Size: 5 gallons
Color:
32 HCU (~16 SRM)
Bitterness: 25 IBU
OG: 1.094 FG: 1.020
Alcohol: 9.6% v/v (7.5% w/w)
Grain: 10 lb. Belgian Pilsner
2 lb. German Munich
4 lb. Belgian biscuit
Mash: 65% efficiency
60 min. single infusion mash @ 150 degrees
Boil: 60 minutes SG 1.072 6.5 gallons
1 lb. Light dry malt extract
1 lb. Cane sugar
Made the caramel right after the mash and added it to the boil. Irish Moss at 10 min.
Hops: 2 oz. Styrian Goldings (3.5% AA, 60 min.)
2 oz. Saaz (2% AA, 15 min.)
Yeast: White Labs Abbey Ale

Recipe posted 11/09/09.