Recipe of the Month January 2016 – Abbey Brown – Leffe Brune Clone
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This recipe is our ‘Kit Tin’ take on a famous Belgium Abbey beer – the Leffe Brune.
This beer is a dark brown ale and is rich and malty, with a slightly bitter 2nd palate.
This recipe is a great introduction to experimenting with hops, grains and wet malts for the beginner or ‘kit tin’ brewer.
Available as a Recipe Kit at the discounted price of $49.95 in-store and on-line – product code: 19865
Ingredients:
- 1.7kg Coopers European Lager
- 1.5kg Thomas Coopers Light Malt Extract
- 450g Dextrose
- 2 x 12g Morgans Saaz Finishing Hops Bags (steeped)
- 2 x 150g Cracked Chocolate Grain (steeped)
- 11.5g Safale s-04 Yeast
Method:
- Clean / sterilize all equipment including wort, paddle, and jugsm (used for steeping)
- Discard Coopers European Lager tin yeast and sit tin along with the 1.5kg Thomas Coopers Light Malt Extract in hot water for 10 minutes
- Boil 2ltrs of water in kettle
- Steep 2 x 12g of Saaz Finishing Hops in 500mls of boiling water for 10 minutes
- Steep 2 x 150g of Cracked Chocolate Grain in 1.5ltrs of boiling water for 15 minutes
- Re-boil 2ltrs water in kettle
- Add 1.5ltrs of boiled water to wort
- Add Coopers European Lager tin, the 1.5kg Thomas Coopers Light Malt Extract and 450g Dextrose to wort and stir to thoroughly dissolve
- Pour 250mls boiled water into both the Coopers European Lager tin and the 1.5kg Thomas Coopers Light Malt Extract tin and stir
- Pour tins into wort and stir thoroughly to combine all contents
- Strain steeped Cracked Chocolate Grain into wort and rinse grain with cold water (do not add grain to wort)
- Add water to wort to 22.5 ltrs and test temperature – make sure it is between 18-24 degrees before pitching yeast
- Add Saaz Finishing Hops bags and steeped water to wort
- Pitch 11.5g of Safale s-04 Yeast and stir gently
- When fermentation is finished check with hydrometer and bottle as per normal.
N.B. If kegging with no secondary fermentation, add 200g of Dextrose at step 8.
