Quadruple

Brewed a Quadruple with Pinot Noir juice/concentrate last November 09', and today's batch is an evolution of the recipe. Changing some specialty malts to create more toffee/raisin flavors in the malt backbone. Also going to be collecting the first gallon of first runnings and reduce by half to caramelize the delicious wort. The first batch, at 11% and even after six months still tastes young. The oak and red wine notes are the aroma. Happy with the batch but can always be better. The Briess Extra Special Roast in the first batch produced roast malt character that is out of place in what I want this beer to taste like (great specialty malt for Brown ales though).

Grist Bill: Pale two row, Munich malt, CaraMunich 40, Crystal 65, Biscuit malt, and CaraPils. Hopped to balance with Vanguard. 25% of extract from Pinot Noir grape/concentrate. Fermented with 2nd generation Wyeast 3711. Although not a true Trappist yeast strain, this yeast provides high attenuation and Trappist yeast type flavors. Origins of yeast, Brasserie Thiriez located in francophone Flanders.

Belgian Quadruple

"Inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol." as described by BeerAdvocate.

The twist I'll be putting on the brew today is that I'll be adding two pounds of pinot noir juice which will contribute 25% of total extract for the recipe. Going to be aging this on oak for at least a month. Using three types of crystal malt, including crystal rye. Racked to secondary fermentation and added medium toast French oak chips. Quad was at 11% abv when racked.