• Beerstyle:Winter Ale
  • Abv:8.0-8.5%

Recipe based on “ONK 11 D3 Quadrupel” by Marc Pierlo
Inspiration: Jasper van Schie

16L water
2.5kg Pilsner malt
600g Wheat malt
470g Cara-crystal (30-60ebc)
280g Cara-crystal (120ebc)
200g Special-B (350ebc)
100g Rauch malt

50C 20 minutes
53C 20 minutes
66C 45 minutes
74C 60 minutes
78C 5 minutes

Around 19 Brix at mash-out

90″ 24g Styrian Goldings (5.2%) or as FWH
30″ 500g candy sugar
15″ 2g Star anise
10″ 8g Spalt Select (5.2%)
0″ 6g East Kent Goldings (5.8%)

Fermentation and lagering:
Yeast: Wyeast 3538 Leuven Pale Ale

OG: 1.093 (23.2 Brix)
FG: 1.034 (13.6 Brix)

Rack and lager for 2-3 weeks after primary fermentation.
Then add 9g Oak chips that have soaked for 4 days in Whisky.
Lager for an additional 2 weeks.

Before bottling, add 1 teaspoon of Salty Liquorice (salmiakzout) and bottle sugar.