RB 4 ("Grand Cru?") (quad)

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1/22/2025

5 years later finally dusting this recipe off for production.

adjusting for efficiency. adding DME. using cane sugar instead of candi. adding more malt.

using warrior for bittering. adding some hallertau at end of boil because why not.

probably going to be using reused s-33 from a previous batch.

this batch likely going into a bourbon barrel. again, because why not. it will probably be darkened quite a bit since the barrel has had stout and barleywine in it previously.

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1/15/2020
initial recipe creation notes:

• choosing simple grain bill from NB's version because thats my style. they had belgian pale which i subbed for 2row but then changed my mind and went with a pilsner munich mix.
  
• changed from 2lb 180 to 2lb 90 to reduce the calculated color to within the bjcp range
  
• many recipes on aha were using magnum so i used the minimal of that to get into bjcp range
  
• using one full pack of rva hopefully dont have to make substitutions. some options are
  1338 belgian strong ale
  3787 trappist style high gravity (<-- used this for tripel play in 2019, possibly reuse for 2020 tripel andor dubbel)
  ** 1762 belgian abbey ii
  
• going to mash at 148 for 60. cb&b suggests 90 min mash at low temp. ill take the low temp but im pretty good at reaching low FG so ill stick with 60 mins
  
  note that there appears to be some back and forth about the definition of quad and belgian dark strong ale . brewers association has them as two separate styles however bjcp does not have quad. it has been said that quad should be a subcategory of BDSA, and also that quad refers to certain specific BDSA beers such as westy 12. indeed the base recipe referenced below from northern brewer appears to be a westy 12 clone. also of note is that rochefort 8 is considered BDSA while rochefort 10 is considered a quad.
  
  consulted with :
  1) northern brewer's quad : https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/AGNorthy12BelgianQuad-1532541330362.pdf?9962267991876753943
  
  2) craft beer & brewing article : https://beerandbrewing.com/make-your-best-belgian-dark-strong-ale/
  
  3) BJCP : http://www.bjcp.org/style/2015/26/26D/belgian-dark-strong-ale/
  
  4) winning homebrew recipes from aha : https://www.homebrewersassociation.org/homebrew-recipes/
  
  here is Ryan's recipe for Tin Tin's Magic Elixir :
  15lb: 2-row
  3lb: Munich
  0.5lb: Classic Wheat
  1lb: Aromatic
  1lb: Cara Munich
  1lb: Special "B"
  0.5lb: Melanoidin
  -----
  1lb: Dark Candi Sugar
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  Hallertau Hops (4%) for 60 minutes
  ---
  WLP545
  
  Probably a sin but I changed this from Pils Malt.
  Recipe I found online had "cane sugar." I just like the taste of the Dark Candi Sugar better. Smarter people than me can argue that there is no difference but seems to add a little something IMHO.
  I wanted to do one of the two RVA Trappist but they were out when I bought my recipe.