Place the Caramunich Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
In a separate plastic zip lock bag crush 10g of the Coriander Seeds.
In a good size pot (around 5 Litres) bring 2 litres of water to approximately 60-70°C, add the crushed
Caramunich Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from the
wrapper) and let steep for about 30 minutes.
Remove the malt by gathering up the corners of the mesh cloth and lift, allowing the liquid to drain
from the malt back into the pot.
Bring the liquid to the boil, add the crushed Coriander Seeds and boil for 10 minutes.
Remove the pot from the heat and set the pot in a cold/ice water bath to cool (approx. 15 minutes)
then strain into a fermenting vessel (FV).
Add the Thomas Coopers 86 Days Pilsner and the Thomas Coopers Light Malt Extract to the FV and
stir to dissolve. Top up with cool water to the 18 litre mark and stir thoroughly.
Check the brew temperature and top up to the 23 litre mark with cold or warm water to get as close
as possible to 22C.
Sprinkle the Lalbrew Abbaye Belgian Ale Yeast then fit the lid.

Ferment temperature should be as close to 17-25C if possible.
Once the foam has subsided around day 4, add the Azacca Hops (we recommend wrapping them in a
mesh cleaning cloth, pulled straight from the wrapper).
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1008 – 1012.

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps.
Store the bottles upright in a location out of direct sunlight at or above 18°C.

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve in the short term.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 5.1% ABV.