Below is my recipe for a 20% ABV Belgian Imp Quad -- H.I.M. -- makes 10 gallons -- add DME or LME if you can't get the gravity up to at least 1.120 before adding candi -- mash at 149ºF for 90 minutes, and sparge until gravity drops to 1.010 with acidified sparge water (try using ½ tbs ascorbic acid in your sparge water like I do)
31 lbs Gambrinus Organic Pale Ale Malt
2 lbs 2 oz CaraMunich Malt or 60 L Briess Crystal Malt
1 lb Aromatic Malt or Victory Malt
0.875 lb Biscuit Malt or Honey Malt
0.5 lb Special B Malt or 120 L Briess Crystal Malt
0.25 lb British Chocolate Malt or Briess Dark Chocolate Malt
5 lbs Belgian Clear Candi or use White Beet Sugar last 30 minutes of boil
5 lbs Belgian Amber Candi or use Turbinado Sugar last 30 minutes of boil
20 AAU Willamette Hops @ 90 minutes
0.5 oz Crystal Hops @ 20 minutes
0.5 oz Willamette Hops @ 20 minutes
2 Whirlfloc® Tablets @ 15 minutes
0.5 oz Crystal Hops @ 7 minutes
0.5 oz Willamette Hops @ 7 minutes
Wyeast 1762 Belgian Abbey II yeast cake first 3 days or use 12 yeast packs, then 6 Lalvin EC-1118 rehydrated packages after 3 days initial fermentation
OG: 1.165 FG: 1.015 SRM: 25 ABV: 20%
Allow to age for at least 12 months, but will improve with time. This beer is actually quite good even at only 3~4 months age, but older is definitely better where high alcohol beers are concerned. Good luck, and brew strong!
Prost, cheers, and slainté!
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