This is a big, extreme Belgian ale brewed with raisins and beet sugar to give it an alcohol boost and tons of complex flavor. Pair this Belgian bad boy with steak, duck, game, wine reduction sauces, ham, or mussels.
Original Gravity: 1.079
Final Gravity: 1.019
For the mash
5.5kg Belgian pale malt
250g 60L crystal malt
115g chocolate malt
250g clear candi sugar (10 min)
170g golden raisins, pureed (10 min)
30g Magnum pellet hops, 14% a.a. (60 min)
15g Saaz pellet hops, 4.5% a.a. (steep)
Wyeast 1214 Belgian Abbey or MJ M41 Belgian Ale
-Mash grains at 67°C for 60 minutes. Mash out at 70° C for 10 minutes. Sparge and bring to a boil, adding hops at specified intervals.
-Halfway through boil, remove two cups of wort from kettle and soak raisins for 10-20 minutes. Puree in a blender and add back to kettle 10 minutes from the end of the boil, along with the candi sugar. Shut off the boil and add aromatic hops.
-Chill to 20°C, aerate or oxygenate well and pitch ale yeast. Ferment at 20-25°C until fermentation is complete.
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.