A strong Belgian ale with notes of raisin and dark fruit.
You will need:
1 Mangrove Jack’s Belgian Ale
1 kg Light Dried Malt
1 Caramunich grain pack
1 Belgian Ale grain pack
500ml Dark Belgian Candi Syrup
20g Styrian Goldings Hops (15 min)
10g Styrian Goldings Hops (5 min)
1 Mangrove Jack’s M47 Belgian Abbey yeast
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Procedure:
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A day before preparing recipe place 5 litres of water in closed containers in a fridge and chill*.
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Steep the grain packs for 30min in 1 litre of hot tap water (not boiling).
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Strain the grain through a sieve into to a large saucepan. Rinse grains with a further 1 litre of hot water and collect in saucepan as well. Discard the grains.
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Bring wort to the boil, add the 20g of Styrian Goldings hops, and simmer for 15 mins.
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Add 10g of Styrian Goldings hops, and simmer for a further 5 minutes. Turn off the heat and leave saucepan to sit in a bath of cold water for 10 minutes.
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Add the Mangrove Jack’s Belgian Ale tin, 1kg of Light Dried malt, 500ml Dark Belgian Candi Syrup and contents of the saucepan to your fermenter and mix well.
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Top up to 23L with water (use some chilled water if necessary) to reach a starting temperature of 20-24°C, stirring vigorously to aerate the wort.
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Add Mangrove Jack’s M47 Belgian Abbey yeast and ferment as close as possible to 22°C**.
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Bottle or Keg beer when gravity is consistent over two days.
NOTE:
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