A popular Belgian Trappist ale with flavours of rich dark fruits, roasted, toffee malt and underlying creaminess. Its relatively dry flavour uncovers a pleasant caramelised note making it an ideal thirst-quencher.
1kg Liquid Light Malt Extract
1kg Liquid Amber Malt Extract
1kg Light Dried Malt
500g Dark Belgian Candy Sugar
300g Caramunich Grain malt
200g Spec B Grain malt
30g Fuggles Hops (5.0% AA) ‐ 60 min boil
MJ M47 or WY1214 Belgian Abbey Yeast
½tsp Wyeast Yeast Nutrient
1. A day before, place 10‐15 litres of water in closed containers in a fridge and chill.
2. Steep Caramunich Grain and Spec B grain for 20‐30 mins with 1.5 litres of hot tap water (not boiling).
3. Strain liquid into a saucepan. Rinse grain with another 1L of hot water into the saucepan, and discard grain.
4. Add another 4 litres water and 1kg liquid light malt to the saucepan, bring to the boil whilst stirring.
5. Add 30g Fuggles hops.
6. At the end of the 60 minutes, turn off the heat.
7. Add rest of the malts, candy sugar & ½tsp nutrient (not the Dextrose), stir to dissolve.
Place the saucepan in a sink of cool water for 10‐15 mins.
8. Pour the contents of the saucepan into the fermenter, and top up to 23 litres with chilled and tap water to reach a starting temperature of 20‐22°C. Stir vigorously to aerate.
9. Add yeast and ferment as close as possible to 20°C.
10. On Day 4 of fermentation, add 500g Dextrose to the fermenter, and continue fermentation. Bottle or keg when gravity is consistent over two days.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.