Rad Abbot Recipe

Apr 26, 2017

Rad Abbot (23 litres)

Dark brooding with chocolate, citrus and truffle aromas, this recipe takes inspiration from a well known Belgian Strong Ale. Take a sip to experience generous complex malt flavours and a lingering velvety finish. Then take another sip! Sitting neatly in the Belgian Dark Strong Ale sub-category (18.E.) and at around 8.0% alcohol, one glass will leave you with no doubts as to who (or more correctly, what) runs the Abbey! This delicious ale really hits its straps when served slightly warmer than fridge temperature in an open mouthed glass and with a plate of nibbles to accompany.

Ingredients

1.7kg Australian Pale Ale
1.5kg Amber Malt Extract
2 x 500g Light Dry Malt
500g Dextrose Corn Sugar
100g Chocolate Malt grain
20g Coriander Seeds
11g Abbaye Dry Yeast
250g Dextrose Corn Sugar or Carbonation Drops

Features:

Colour: Copper/Brown
Body: Med/Heavy
Bitterness: Med/Low
Approx. Alcohol Level: 8.0% ABV
Naturally Carbonated: Natural

Instructions:

Step 1 :Mix

The day before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the pack), then add the cracked grain and 2 litres of cold water. Fit the lid and sit in the fridge for 24hrs. Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the liquid to drain from the grain back into the pot. Place the pot on the heat and bring to the boil then add the crushed Coriander Seeds and boil for 10min. Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel (FV). Add the Australian Pale Ale, Amber Malt Extract, Light Dry Malt and Dextrose to the FV, stir to dissolve then top up with cool water to the 20 litre mark and stir thoroughly (don’t be concerned with any persistent lumps as they will dissolve over the course of a few hours). Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 22C. Sprinkle the dry yeast, fit the lid.

Step 2: Brew

Try to ferment at 22C. Fermentation has finished once the specific gravity is stable over 2 days. It should finish in the range of 1011 – 1015.

Step 3: Bottle

Bottle the brew with a priming rate of 8g per litre (2 carbonation drops per 750ml bottle). Allow to condition for at least 2 weeks in the bottle. Although this brew can be consumed when young, careful cellaring will also yield rewards.

Step 4: Enjoy

Allow to condition for at least 2 weeks in the bottle. Although this brew can be consumed when young, careful cellaring will also yield rewards. Expect the alcohol content to be around 8.0% ABV.