De Koninck Belgian Ale CLONE

This Belgian pale ale is amber in colour with a nice creamy white head, slightly malty with a note of caramel. The Belgian yeast also emits a slightly spicy character, which couples with a gently spicy hop aroma in the background.

Mangrove Jack’s Belgian Ale
1kg Liquid wheat malt
500g Light Dried Malt
150g Dextrose
30g Saaz Hops
15g Hersbrucker Hops
Mangrove Jack’s Belgian Ale yeast

1. Well in advance, place 5 litres of water in a fridge and cool.
2. Place Wheat malt and Saaz hops in a large saucepan together with 2 litres of water.
3. Bring to the boil, stirring occasionally and simmer for 5 minutes.
4. Remove saucepan from heat and add Hersbrucker hops.
5. Add to your fermenter and dissolve in the Mangrove Jack Belgian Ale, Dried malt and Dextrose.
6. Top up to 23L with water (use some of the chilled water if necessary) to reach a starting temperature of 20-24°C. Stir vigorously to aerate the wort.
7. Add the yeast the yeast and ferment between 18°C and 28°C. (higher fermentation temps will give stronger, spicy flavours)
8. Fermentation is complete when gravity reading is consistent over two days, usually 4-7 days depending on temperature.