A traditional abbey-style Belgian ale with a thick mouth-feel, rich and complex flavour, and warming finish.
20 Litre Batch
Mash Tun – All Grain
Est. ABV: 8%
Est. IBU’s: 21
Est. SG: 1.074
Est. FG: 1.012
MALTS FOR THE MASH:
5kg German Pilsner
450g Aurora or Aromatic malt
300g Flaked Oats or Rolled Barley
500g Dark Belgian Candi Syrup (for the boil)
Combine 20 litres of 73°C water (strike temp) and the malts in the Mash-Tun. Rest at 68°C for 60mins. Add 7.5 litres of boiling water to raise to 75°C and rest for 20 minutes. Recirculate and run-off. Sparge with an additional 5 litres of 75°C water.
HOPS FOR THE BOIL (60 minute total):
35g Styrian Goldings (5.2% AA) (60min boil)
10g Styrian Goldings (5.2% AA) (10min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
500g Dark Belgian Candi Syrup (0min boil)
Cool the wort and aerate well. Start fermentation as close as possible to 20°C, preferably with Wyeast 1762 Belgian Abbey II, or Mangrove Jack’s M31 Belgian Tripel yeast. Optionally allow temperature to rise slightly over the course of fermentation to encourage ester production.
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.