本配方核心要点
- 不要加任何啤酒花！
- 最好用西思笃艾尔II酵母
- 味道不够，煮麦芽来凑
- Tip：建议先煮大份麦芽汁，分成四份分别尝试调味等，提高容错率

配方流程
1. 钉选“比利时四料啤酒”配方
2. 准备谷物时，将配方中“比利时焦糖“换成”超淡色水晶“
3. 煮麦芽汁时，不要加任何啤酒花
4. 发酵完成后，按配方需求加入玉米糖。配方中的香草和樱桃都不要加。
5. 熟成完成后，如果发现太妃糖或焦糖味道强度不到5，则再煮一小份麦芽汁放凉：超淡色水晶8kg直接倒进小锅，加水煮开放凉，略加一些到熟成桶中，让味道强度打到要求即可。
6. 最终数据如下图（花香味是我往里倒了一整瓶玫瑰果，可有可无）

Key notes of this recipe
- Don't add any hops!
- Best to use Sixtus Ale II yeast
- If in the end the taste is not enough to 5 pts, boil some malt to make it up
- Tip: It is recommended to cook a large pot malt first, and divide it into four portions for seasoning experiments, etc.,

Formulation process
1. Pin the "Belgian Quadrupel" recipe
2. When preparing cereals, replace "Belgian Caramel" with "ultra Light Crystal" in the recipe
3. When boiling malt, do not add any hops
4. After the fermentation, add corn sugar according to the recipe requirements. DO NOT add vanilla or cherries that appeared in the recipe.
5. After the aging, if the toffee or caramel flavor intensity is less than 5, boil another small portion of malt and let it cool down: Pour 8 kg of ultra-light crystal directly into a small pot, add water to boil and cool, add a little to In aging barrels, and let the flavor intensity reach the required level.