Abbey Brown Leffe Brune Recipe Instructions

Abbey Brown Leffe Brune Recipe Instructions

This recipe is available as an Aussie Brewmakers Recipe Kit, order no. 19865

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 2^nd palate. This recipe is a great introduction to experimenting with hops, grains and wet malts for the beginner or ‘kit tin’ brewer.

Supplied Kit Ingredients:

•  1 x 1.7kg Coopers European Lager Beer Kit
• 1 x 1.5kg Thomas Coopers Liquid Light Malt Extract
• 1 x Aussie Brewmakers 450g Dextrose
• 2 x 150g Aussie Brewmakers Cracked Chocolate Grain (steeped)
• 2 x 12g Morgans Saaz Finishing Hops Teabags (steeped)
• 1 x 10g Mangrove Jack’s M47 Belgian Abbey Yeast

Other Ingredients:

• 200g of Dextrose if kegging with no secondary fermentation or bottle conditioning

Method:

1. Clean / sterilize all equipment including fermenter, paddle, mug and jug (both used for steeping)
2. Discard the yeast supplied under the beer kit tin lid and sit the beer kit tin along with the Malt tin in hot water for 10 minutes to loosen contents
3. Boil 2L of water in kettle
4. Steep Cracked Grain in 1.5L jug of boiled water for 15 minutes
5. Steep Finishing Hops teabags in 500ml cup of boiled water for 10 minutes
6. Re-boil 2L water in kettle
7. Add 1.5L of boiled water to fermenter with Beer Kit Tin contents, Malt Tin contents and Dextrose and stir vigorously to thoroughly dissolve
8. Pour 250mls boiled water into both the Beer Kit tin and the Malt tin and stir to dissolve the remaining contents, then add to the fermenter
9. Strain steeped grain liquid into the fermenter and rinse grain with cold water (do not add grain to thefermenter)
10. Add Finishing Hops teabags and steeped water to the fermenter
11. Add water to fermenter to 22.5L and test temperature – make sure it is between 18-26 degrees before pitching yeast
12. Take Hydrometer reading and pitch 10g Mangrove Jack’s M47 Belgian Abbey Yeast and stir gently
13. 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 7.