Hi Everyone,
I am planning on brewing a Belgian quadrupel similar to a St. Bernardus Abt 12. I was wondering what profile in Bru’n Water should I use for this type of beer? Alternatively, does anyone have a water profile that has worked for them?
Thanks!
I would think either Brown Full or Brown Balanced.
+1. I like brown balanced best - there’s no shortage of malt character in a beer this big regardless.
Which recipe are you going to use?
I’ve been itching to brew the CSI St. B’s recipe for a while.
Thanks everyone! Here is the recipe. Still need to figure out the mash profile. Wondering if it’s best to do a step mash at 68-69 Celsius followed by a mash out step or go for a single infusion 68 degrees step without a mash out.
I would ditch the carapils and caravienne plus the amber sugar then bump up the Pilsner or add pale. I would also add some dark syrup. That’s just me though:
75% Pils
7% CaraMunich
4% Special B
14% Dark syrup
Yep. Ditch the sugar, use dark syrup. And I’d go more like 15-20% syrup.
Yep, sorry. The candi sugar is meant to be syrup. I will study the other modifications.
Enviado desde mi YOGA Tablet 2 Pro-1380F mediante Tapatalk
Besides ease of use, is there an advantage to the syrup? I just made a Belgian IPA using Amber sugar and stirred it in last 15 minutes of the boil and didn’t seem to have any issues.
Sorry to hijack the thread but was curious since you both recommended it.
Cheers, a Belgian Quad sounds really good.
Flavor, flavor and flavor. Plus a little flava.
And more flavor! The rocks have little to no flavor. The syrup is loaded with it.
