Belgian Kwak Recipe Interpretation

[Asherweef]

Hi all,

i Recently found a recipe for Kwak online and promptly wrote down the ingredients. on planning to brew the recipe tomorrow I’ve now lost the webpage...

The recipe which I’ve written down is as follows:

Brews 5US Gallons
- 5.3kg Belgian 2 Row Pilsner Malt
- 227g German Dark Munich Malt
- 142g Special B Malt
- Challenger Hops (14g+7g)
- Styrian Goldings (8g)
- Czech Saaz (7g)
- 630g Belgian Clear candi
Irish Moss

Wyeast 1762 or 1214


I guess that all malts will go in initially for the steep and sparse followed by a boil but does anyone have any ideas on the hop additions and sugar?

 

[prog99]

At a guess.
Mash the 1st 3 ingredients. 60 mins, not sure what temp, 67c?
60 minute boil, challenger in for the full boil, goldings 15 mins from the end and Saaz right at the end.
Add the candi sugar in around 15 mins from the end too, it just needs dissolved.

 

[Asherweef]

Thanks Prog

 

[Cheshire Cat]

I love Kwak and have made it about 4 times,here my recipe
21 litres
6000g Maris otter
100g Honey malt
80g Special B
100g Biscuit malt
200g Melanoidin malt
100g Dark crystal malt
500g clear candi sugar
25g challenger 60 minutes
20g HH 15 minutes
20g Saaz 5 minutes
OG 1075
ABV 8.1%