Abbey Quadrupel

Nebulous style of Abbey beer stronger than the Dubbels and Tripels. Quadrupels are generally strong dubbels. A quadrupel is only brewed in a handful of breweries around the world. The original was brewed by La Trappe, a Trappist brewery in the Netherlands. Domestic examples are brewed by Weyerbacher (PA) and Avery (CO).


  • 1 pound 60L German dark crystal malt

  • 4 ounces Belgian biscuit malt

  • 4 ounces Belgian aromatic malt

  • 9-3/4 pounds extra-light DME

  • 1 ounce Brewers Gold hops

  • 1 ounce Styrian Goldings hops

  • 2 pounds Belgian clear candi sugar

  • 1-1/2 teaspoons Curacao bitter orange peel

  • 1 ounce crushed coriander seeds

  • 1 teaspoon Irish moss

  • Wyeast 3787 Belgian Trappist ale yeast

  • 1-1/4 cup light DME


  1. Place the crushed specialty grains in a nylon hop bag and steep them in 1 gallon of preheated 150 water for 30 minutes.

  2. Drain and discard the spent grains.

  3. Bring at least 3 gallons of liquor to a boil, remove the brew kettle from the heat source then stir in the extract, the candi sugar and the Brewers Gold hops.

  4. Boil for 45 minutes, then add 1/2 ounce of the Styrian Goldings hops, 1 teaspoon of the orange peel, 1/2 ounce of the coriander seeds and the Irish moss.

  5. Boil for an additional 12 minutes, then add the rest of the hops, orange peel and coriander seeds.

  6. Boil for an additional 3 minutes, then remove the brew kettle from the heat source, cover it and drop the temperature of the wort as quickly as possible to 77 F.

  7. Once the wort has cooled to below 77 F, take an original gravity reading, pour the wort into a primary fermenter through a funnel with a strainer and add enough cool water to create 5 gallons.

  8. Once the wort has been transferred to the primary fermenter, pitch the yeast, stir the wort vigorously and seal the fermenter with an airlock and ferment at 68-72 F for 7 days or until fermentation slows.

  9. Rack the beer to a secondary fermenter and allow the beer to finish fermentation.

  10. Once fermentation is complete, rack the beer to a bottling bucket, prime with the DME and bottle and condition as usual.

Copyright 2007 © Lehigh Valley Homebrewers. All rights reserved.