Recipe of the Week: Belgian Quadrupel

Fresh glass of beer isolated on whiteThere’s nothing like a belly-warming Belgian Ale to help take the chill off a blustery winter day. In just three weeks this smooth, richly-complex Belgian Quadrupel with 10% ABV can be doing just that for you. A combination of unique Briess specialty malts including Munich 20L, Carapils®Extra Special and Blackprinz®, a generous amount of gravity boosting extract and a yeast blend develop rich complexity and wonderful Belgian character.

This recipe originally appeared as a Briess/White Labs tear-out recipe card in the December 2010 issue of Brew Your Own magazine. For a printer-friendly version visit the Briess Recipe Database. Happy brewing!

Belgian Quadrupel

  • Type: Ale
  • Style: Belgian / French Ale
  • Batch Size: 5 gallons
  • Recipe Type: Extract with grain
  • Recipe Contributed By: Briess Technical Services Team


  • 9.9 lbs Briess CBW® Pilsen Light LME
  • 2 lbs Briess Pilsen Malt
  • 1 lb Briess Munich Malt 20L
  • 0.75 lbs Briess Carapils® Malt
  • 0.5 lbs Briess Extra Special Malt
  • 0.25 lbs Briess Blackprinz® Malt
  • 1 lb Belgian Candi Sugar
  • 1 oz Northern Brewer, Fuggles—60 minute boil
  • 0.5 oz Northern Brewer, Fuggles—15 minute boil
  • 2.5 vials WLP575 Belgian Style Ale yeast
  • 1 capsule Servomyces Yeast Nutrient—10 minute boils


  1. Perform mini-mash with 4 gallons of water and grains
  2. Steep at 152-158ºF for 45 minutes
  3. Add extract and candi sugar
  4. Bring to a boil
  5. Add bittering hops and bring to a rolling boil
  6. Add finishing hops and Servomyces as indicated
  7. Remove from heat
  8. Cool to 72ºF
  9. Transfer to primary fermenter
  10. Fill to desired level with cold water
  11. Oxygenate and pitch yeast


  • Primary Fermentation: 14-21 days at 72ºF
  • Fermentation Notes: Bottle condition


  • Original Gravity: 1.102
  • Final Gravity: 1.025
  • Alcohol by Weight: 8%
  • Alcohol by Volume: 10%
  • IBU: 33
  • Color: 37 SRM

About Dan Bies

Dan BiesPrior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

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