You will need:
- 3kg Liquid Light Malt Extract
- 500g Light Dried Malt
- 250g Caramunich Grain
- 500g Belgian Clear Candi Sugar
- 30g Hallertau Hops Pellets (60 min boil)
- 20g Saaz Hops Pellets (10 min boil)
2 xT58 Yeast or White Labs Trappist Ale Yeast
- Well in advance of preparing recipe, place 15 litres of water in closed containers in a fridge and chill
- In a large pot, bring 4 litres of water to the boil and add 3kg light liquid malt. Add 30g Hallertau Hops and set timer for 60 minute count down.
- In a separate bowl, steep Caramunich grain in 1 litre of hot tap water for 15 minutes.
- 4. Strain the grain liquid through a sieve into the pot of boiling malt and hops. Discard the grains.
- After boiling for 45 minutes, stir Candi Sugar into hot grain wort.
- After 50 minutes, add Saaz hops.
- At the end of the 60 minutes, turn off the heat, add Light Dried Malt, and stir.
- Tip the pot of boiled malt and hops into your fermenter, and stir until dissolved.
- Top up fermenter with pre-cooled and tap water to 23 litres at 18° - 24°C, then pitch the yeast.
- Seal fermenter and ferment at 20 - 22°C until a stable hydrometer reading is attained.
- Bottle and allow to mature for four weeks at least, if possible!
NOTE: This brew depends a lot on the yeast. To ensure all the sugars are fermented and a nice dry beer results - use a good dose of healthy Belgian yeast, preferably Liquid Yeast, and some yeast Nutrient.
This brew will take a little longer than usual to fully finish fermenting (at least 2 weeks is normal), so be patient and don’t rush the beer into the bottles. It will need a little longer to mature as well. It’s worth it!