Description

A big beer for the best occasions, this all grain kit takes inspiration from the wonderful Trappist Brewery St.Bernardus and their world famous ABT 12. A beautiful Quadruple the creamy off white head is followed by a deep, rich mahogany beer beneath that delivers depth of character, raisin and malt sweetness which is cleaned up on the pallet by a slight hoppy after note. Take the time to brew this beer and you wont be disappointed! Perfect for a cooler autumn evening or by the fireside in the dead of winter!

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Ingredients Included

Dingemans Pale Ale Malt
Dingemans Aromatic Malt
Weyermann Carafa Special Type 3
Weyermann Munich Malt II
Goldings (East Kent Goldings) T90 Pellets (35 grams)
Celeia – BarthHaas® Pure Hop Pellet (14 grams)
Belgian Candi Sugar Clear 1kg –  (1 packs)
Brewing Sugar (Dextrose) 1kg (1 packs)

Total Malt Weight: 6.88kg

Yeast on this brew is optional based on the brewers preference. We recommend either Wyeast 3787, WLP500 or LalBrew Abbaye.

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Method

Beer Style (main): Belgian/French Ales
Beer Style (sub): Belgian-Style Dark Strong Ale
Batch Size: 19
Original Gravity: 1.105
Final Gravity: 1.015
ABV %: 11.9
IBU: 16

THE MASH

Stepped Mash Profile

Step 1 – 57c for 15min
Step 2 – 63c for 35mins
Step 3 – 74c for 25mins
Step 4 – 78c for 5min

THE BOIL
Boil time (mins): 60

Additions and timing:

35g East Kent Goldings @ 60mins
14g Celia @ 20mins
910g Clear Candi Sugar @ 15mins
680g Brewing Sugar @ 15mins

Secondary additions and timing:

Add yeast nutrient and finings (protofloc) at 15mins before the end of the boil.

Yeast: PLEASE SELECT ABOVE, either Wyeast 3787, WLP500 or LalBrew Abbaye. This kit comes with no yeast as part of the bundle, the brewer must choose one from our recommendation of another of their choice from our selection of yeast strains. Please use a yeast calculator to determine the quantity of yeast required, as this is a big beer.

Fermentation temperature/steps: 21c for 1-2 days then Ramp to 27-28c until fermentation has been completed.

This beer is a complex brew which involves both a stepped mash to unlock all the fermentable sugars from the malt, additions of sugar during the boil which will need attention and mixing in so as to avoid burning on the bottom of your boil kettle and finally a fermentation profile that involves warmth to accentuate the fusil warmth from the alcohol produced in fermentation.

For an even deeper flavour profile feel free to switch the clear Candi Sugar Syrup for either Dark Candi or Demerara Sugar

Once fermentation has been complete you will need to carefully package if you are choosing to use bottles. Maturation is vital so as to allow the flavours to round out, mellow and ripen. This beer needs to be enjoyed with a reasonably high level of C02 to create that distinctive ivory head and elevate the aroma from the beer.