The Day Before: Line a pot (at least 4 litres) with a mesh cleaning cloth (pulled straight from the
pack), then add the cracked Chocolate Malt and 2 litres of cold water.
Fit the lid and sit in the fridge for 24hrs.
Brew Day: Remove from the fridge then gather up the corners of the mesh cloth and lift, allowing the
liquid to drain from the Chocolate Malt back into the pot.
Place the strained liquid onto the stovetop and bring to the boil.
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.
Top up the FV 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 hot or cold water (refrigerated if
necessary) to get as close as possible to 22C.
Sprinkle the Abbaye dry yeast and fit the lid

Ferment temperature should be as close to 22C as possible.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected final gravity readings should be within 1011 – 1015.

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps (use only one carbonation drop for bottles
intended to be stored for a longer period).
Store the bottles upright in a location out of direct sunlight at or above 18C.

After at least two weeks, check for sufficient carbonation by squeezing the PET bottles.
Although this brew can be consumed when young, careful cellaring will also yield rewards.
Naturally conditioned Strong brews, being higher in alcohol and fuller of body, benefit from extended
conditioning at or above 18C.
Remember these brews are very high in alcohol and are not intended to be consumed as a session
beer.
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 8.0% ABV.