How to Brew an EPIC BELGIAN QUAD a MONK Would be Proud Of скачать в хорошем качестве

How to Brew an EPIC BELGIAN QUAD a MONK Would be Proud Of

Six months in the making, this Belgian Quad is everything I ever wanted out of this beer. Earlier in March, I traveled to Belgium, visited with Trappist Monks, and learned a lot about how these beer are made, and this beer is the result of that! ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer-shop.fourt... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- MY CAMERA: https://amzn.to/3fxboAQ MY MICROPHONE: https://amzn.to/3tAGXlq ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/97zspzvz... Recipe for 5 gallons, your efficiency may vary: "Mother of Quad" 10.5% ABV 22 IBU 15 lb Dingemans Belgian Pilsner (75%) 1.5 lb Weyermann Munich I (7.5%) 0.75 lb Dingemans Special B (3.8%) 0.75 lb Aromatic Malt (3.8%) 2 lb D-180 Candi Syrup (10%) Mash: Step Mash: 148 F (65 C) for 45 min 158 F (70 C) for 30 min 170F (77 C) for 15 min Water (ppm): Ca: 60 Mg: 6 Na: 18 Cl: 79 SO4: 62 HCO3: 47 Add 2g Gypsum, 2g Epsom and 5g CaCl and 2g Baking Soda to 8 gal (30L) distilled water. Adjust mash pH to 5.4-5.6 with lactic acid or slaked lime if needed. 90 min boil 60 min - 0.75 oz (21g) Magnum (13.6% AA) OG: 1.097 Yeast: Starter w/ 500 B Cells Imperial B48 Triple Double Ferment pitching at 65 F (18 C), letting free rise no higher than 78-82 F (25-28 C). After, condition at 50-65 F (10-18 C) for 2-3 more weeks. Package, lager for 2-3 more weeks and age for a minimum of 6 months. FG: 1.019 ------------------------------------------------------- 0:00 Intro and welcome 0:56 Beer description and approach 5:08 Recipe 10:06 Brew day 12:44 Fermentation Plan 17:39 Fermentation Follow-Up 18:20 Pour and Tasting Notes 25:21 Potential Improvements ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #belgian #quad #homebrew #dark #strong #ale #brewing #imperial #omega #trappist ##homebrewing #clawhammersupply #graintoglass #BIAB #allgrain