NB: This is a suggestion for your next brew, you will need to purchase the goods themselves separately.
Before hops became the mainstream plant used in beer, brewers would spice their beer with many differents plants and herbs to increase health and vitality. An elixer produced by the Benedictine monks in the renaissance from 27 plants and spices, may give us insights into what these early brewers produced. Celebrate this rich history by trying this recipe. Recipe Ingredients: (available by clicking on accessories except boysenberry concentrate) 1*Mangrove Jacks Traditional Series Beer Kit Pouch (includes Belgian Ale Yeast pack) 1.2kg Mangrove Jacks Pure Malt Extract 10mls of our Top Shelf Reverendine (50ml) INSTRUCTIONS: Clean and sanitise your fermenter, airlock, lid and mixing paddle. Add 3 L (3 US qt) of boiling water to the fermenter, pour the liquid malt extract from the Traditional Series Pouch and squeeze out remains. Add the Mangrove Jack’s Pure Malt Extrat, then stir until completely dissolved. Top up to 10 L (10 US qt) with cold water.Check the liquid temperature is below 25°C (77°F) then add the contents of theyeast sachet. Ferment at 22°C (72°F). Add 10 ml of the Still Spirits Top Shelf Reverendine on day 6 of fermentation. Wait an additional 4 – 5 days, then check SG is 1.011 for at least 2 consecutive days. Specification: Alcohol: 8% ABV