How to Brew an EPIC BELGIAN QUAD a MONK Would be Proud Of

Six months in the making, this Belgian Quad is everything I ever wanted out of this beer. Earlier in March, I traveled to Belgium, visited with Trappist Monks, and learned a lot about how these beer are made, and this beer is the result of that!
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Recipe on Brewfather: https://share.brewfather.app/97zspzvz...

Recipe for 5 gallons, your efficiency may vary:

"Mother of Quad"

10.5% ABV 22 IBU

15 lb Dingemans Belgian Pilsner (75%)
1.5 lb Weyermann Munich I (7.5%)
0.75 lb Dingemans Special B (3.8%)
0.75 lb Aromatic Malt (3.8%)
2 lb D-180 Candi Syrup (10%)

Mash:
Step Mash:
148 F (65 C) for 45 min
158 F (70 C) for 30 min
170F (77 C) for 15 min

Water (ppm): Ca: 60 Mg: 6 Na: 18 Cl: 79 SO4: 62 HCO3: 47
Add 2g Gypsum, 2g Epsom and 5g CaCl and 2g Baking Soda to 8 gal (30L) distilled water.
Adjust mash pH to 5.4-5.6 with lactic acid or slaked lime if needed.

90 min boil
60 min - 0.75 oz (21g) Magnum (13.6% AA)

OG: 1.097

Yeast:
Starter w/ 500 B Cells Imperial B48 Triple Double

Ferment pitching at 65 F (18 C), letting free rise no higher than 78-82 F (25-28 C). After, condition at 50-65 F (10-18 C) for 2-3 more weeks. Package, lager for 2-3 more weeks and age for a minimum of 6 months.

FG: 1.019
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0:00 Intro and welcome
0:56 Beer description and approach
5:08 Recipe
10:06 Brew day
12:44 Fermentation Plan
17:39 Fermentation Follow-Up
18:20 Pour and Tasting Notes
25:21 Potential Improvements
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