Mad March Hare Ale -40 Pints at 7.5% TheBrewShop Custom Brew

This is a real full bodied heavy beer, strong intensley floral with a hint of summer.

A Belgian Abbey ale with an English country twist, Poirot means the Wicker Man.

Wicked and strong, takes no prisoners!

A

Ingredients

1.  1Kg Lt Dried Malt Extract

2.     1.5 Kg Coopers Amber Malt Extract

3.     1.5Kg Muntons Maris Otter Malt Extract

4.     1 Kg Brewing Sugar

5.     100g BRamling Cross Hops

6.       Finishing Hops

7.        Saf Abbeye Yeast

8          Elderflowers

There's a lot of malt  in this, it's going to need a big pan, probably a four gallon to stop the malt catching.

Method

Boil the 2 and 3(the tins of malt extract) and 5 for about 45 minutes- Watch the pan doesn't boil over, it bubble as the malt cooks.

After 45 mins boil strain off into  a clean sterilised bucket . A big jug might be useful here! Use a colander or a straining bag to strain out the hops.. and add no1  and no 4 . Stir well to dissolve

Make up to 5 gallons with cold water and leave to cool below 24 C

Add yeast and leave to ferment for about 5 days  or until all signs of fermentation have finished.(Bubbles stop rising)

At this point add the Finishing hops. We usually go the tea bag route, make them up like a cup of tea and add the liquor to the fermenter!

-Syphon off into a barrel or bottles using ½ teaspoon of sugar per pint to prime bottles or 50 to 100 g to a pressure barrel.

Leave in a warm place for 5 days then into a cool place to clear----Cheers!

Feel free to copy this recipe and hand it friends but please leave this line on www.thebrewshop.com  sales@thebrewshop.com