HOMEBREW Digest #6037 Sat 27 July 2013
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
re: Kwak beer recipe ("Jeff McNally")
Kwak ("Darrell G. Leavitt")
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Date: Sat, 27 Jul 2013 11:12:52 -0400
From: "Jeff McNally" <jeff ri at cox.net>
Subject: re: Kwak beer recipe
Hi All,
In HBD #6036 Carlos Nunez asked for help with a recipe for Kwak (made by
Bosteels Brewery in Belgium).
The book "Clone Brews" by Tess and Mark Szamatulski has a recipe for Kwak
that seems like it should get you pretty close. Here it is:
OG 1.081 to 1.086
FG 1.015 to 1.019
IBUs 18 to 20
SRM 15
11 lbs Belgian 2 row pilsner malt
2.5 lbs German munich malt
5 oz Special B malt
1.5 lbs Belgian clear candi sugar
2/3 oz challenger, 60 min boil
1 oz styrian goldings, 15 min boil
1/4 oz challenger, 3 min boil
1/4 oz Czech saaz, 3 min boil
1 tsp Irish moss, 15 min boil
Wyeast 1762 Belgian Abbey II (first choice)
Wyeast 1214 Belgian Abbey (second choice)
Mash all the grains in 150F water for 90 min
Add the candi sugar with the first hop addition
Ferment at 70 to 73F
Jeff McNally
Tiverton, RI
(652.2 miles, 90.0 deg) A.R.
www.southshorebrewclub.org
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Date: Sat, 27 Jul 2013 12:45:34 -0400 (EDT)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: Kwak
Carlos;
I made an attempt at a Kwak back in 1999. It was based upon David
Miller's book (which I have now given away), and came out pretty good. I
did not record the Whitelabs yeast number, but it was a Trappist that
could tolerate high gravity. The ingredients were:
8 lb Franc-Belgian Pils
4 lb Halcyon
1/2 lb brown sugar
1/8 cup black malt
4 oz Maltodextrin
1/2 lb wheat
some candi sugar (not sure how much, but I think a pound)
y
2 stage infusion,
1 oz northern brewse at 90 min
1 oz fuggles at 60
1 oz saaz at 30
yeast was slurry from previous batch
Final gravity was 9%
I am sure others have recipes that may be more true to the Kwak style. I
made this quite a while ago, but as I recall it tasted good.
Happy Brewing!
Darrell
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End of HOMEBREW Digest #6037, 07/27/13
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