Trappist Style Quad

This is a multi-step mash. Mill the grains, then mix with 6.9 gallons (26 L) of 154 °F (72 °C) strike water to reach a mash temperature of 144 °F (66 °C). Hold this temperature for 30 minutes. Raise the mash temperature through infusion of boiling water or recirculating system up to 158 °F (70°C). Hold this temperature for 30 minutes. Raise the mash to mash out at 172 °F (78 °C).
Vorlauf until your runnings are clear, then begin sparge. Sparge the grains with enough water to obtain 7.5 gallons (28.4 L) of wort.
Boil for 120 minutes, adding hops according to the ingredient list. After the boil, whirlpool for 5 minutes, then let settle for 5 minutes. Chill the wort to about 65 °F (18 °C) and then pitch yeast and aerate.
Once fermentation commences, allow beer to free rise up to 70 °F (21 °C). You can hold this temperature for ten days or until the completion of primary fermentation, whichever is later. Add the candi syrups once fermentation begins to slow down. Bottle or keg the beer and carbonate to approximately 2.5 volumes.