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	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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