This is a trappist-style, amber ale. It is best brewed in summer, as it benefits from higher fermentation temparatures: 24°C to 26° is pretty good.
- 3.4kg Pilsen malt (3EBC)
- 1.1kg Pale malt (5EBC)
- 0.9kg Caramalt 120EBC
- 1kg muscovado sugar
- 40g Target (10%) (60 mins)
- 40g Hallertau (15 mins)
- 10g coriander seeds (not crushed) (15 mins)
- 1 orange zest (15 mins)
- Safbrew T-58
(Alternatively, hack the yeast from a Quadruple from La Trappe. I haven’t tried it, but it’s supposed to be even better than with the T-58.)
Standard infusion mash 1h@63°C (strike 13.5l at 70° according to this calculator).
Original density can go as high as 20°B (SG: 1083), but it works really well at low as 14°B as well. So the final product ranges between about 6% and 10%ABV. I have done both extremes, but not enough yet to compare them :-)
The result is a smooth, deep, spicy, amber ale similar to some trappist ales. The name comes from the element, and the fact that it’s really not brewed by monks.
This is best aged for a good 6 months, and keeps happily for years.
I’ve made a variety of labels over the batches:
(This one was made without coriander or orange peel so it didn’t get the trademark).