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
A day before preparing recipe place 5 litres of water in closed containers in a fridge and chill*.
Steep the grain packs for 30min in 1 litre of hot tap water (not boiling).
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.
Bring wort to the boil, add the 20g of Styrian Goldings hops, and simmer for 15 mins.
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.
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.
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.
Add Mangrove Jack’s M47 Belgian Abbey yeast and ferment as close as possible to 22°C**.
Bottle or Keg beer when gravity is consistent over two days.