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- Product Details
Stan Hieronymus (author of Brew Like a Monk) and Kristen England (BJCP Continuing Education Director) bring this special kit to your table. A wonderful example of a Belgian strong dark ale that brewed in the Trappist fashion. A very dangerous beer that seems lighter than its (approximately)9% abv would suggest. High carbonation, peppery alcohol, spicy cloves, rum-raisin and caramelized figs. Simply sublime!
Recommended:2-stage fermentation and yeast starter.
Note: If you wish to achieve a level of carbonation similar to the commercial examples of this beer, add an additional 1 to 2 oz plain table sugar to the priming solution.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for The Number 8 Extract Kit Brewing Instructions Regional Style Belgian Original Gravity 1084 Total Time to Make 2 months
4.6 / 5.049 ReviewsBe PatientBrewed this one way back in July (it's now February). As others have mentioned, it fermented violently the first few days. After that, it's pretty easy - just let it sit. The instructions say it will be ready 9 weeks after brewing day. After reading some of these reviews, I knew to wait beyond that, so I tried bottles after 4, 5, and 6 months. All had carbed well, but the taste was awful. Tried one 7 months out, and the taste is fantastic - definitely a Trappist ale.My advice on this one: bottle it and forget it. Seriously, brew now, bottle it, and store it with your Christmas decorations or something. The taste is amazing, but it takes a looooong time before it's ready.March 2, 2013October 13, 2015Number 8 is greatThis is the third time I've brewed this recipe and it is one of my favorites. It is in the primary now and perking away. I look forward to it being ready around Christmas.October 27, 2015Christmas 2014 - Naughty AND NiceAfter some consultation with the beer-geeks at NB, I used this kit as the basis for a batch of Trappist inspired Barley Wine. Added more DME to up the alcohol and away it went. Made a double batch which has been aging in a 10-gallon oak barrel for the past five months. I've only enjoyed a stolen sip here and there when topping the barrel, and even flat this stuff is exquisite. Dark fruit with no hops to speak of; almost Bourbon-like flavor on the palate. Mildly oaked with just a hint of sweetness ... deliciously dangerous at just under 13% ABV. Cask conditioning speeds up the aging process making this drinkable in well under a year. Will bottle and give as gifts this Christmas season to my closest beer connoisseur friends.October 15, 2014Great Quad!I love Quads but get frustrated with the prices of them, usually a bomber for @ $10.. I decided to give this a try. It now is 17 weeks old, aged in oak cubes soaked in Whiskey for about 5 days. It is now flowing on the tap although needs a bit more time to carbonate. It's simply the best beer I have brewed to date, as good as any Quad I can purchase. I will be keeping this one in the regular rotation to make sure I never run out, its that good.July 29, 2015#10!!excellent brew.........worthy of #10.will brew again another great kit from N.B.:)May 30, 2012Another great Belgian from NBFirst off, you really can't go wrong with an NB kit developed by Stan Hieronymus and Kristen England...seriously.I recommend a really strong yeast starter - the bugs will need to eat a lot of sugar. And be prepared for the volcano! I agree with the other reviewers, don't rush this one, let this one age and you will be rewarded.January 10, 2014The Number 8 is a 10!Good stuff, really good stuff. Two of these beers and you're happy and due for a cab. Let is age, I aged my for about five months, gets better and better. I want to buy another kit but it's currenty sold out. I can see why!March 14, 2010My favorite so farGreat example of a strong dark Belgian. A little on the sweet side, but not outside the style guidelines. Keeps getting better with age, but so hard to not drink it all up. I forced myself to tuck away several larger bottles in the basement and save them for next winter.June 23, 2010The best beer I have made...I brewed this back in October 2010, and the fermentation was far too warm (> 75). After a nasty blowoff/blowup (and, what subsequently amounted to one full day of open fermentation! ) my batch went to 1.011 in 6 days, and there were definite banana and clove esters, and some nasty fusels.I bulk aged this for 4 months and bottled along with some champagne yeast to ensure carbonation. The sample that I pulled at bottling was very tasty, with no hints of the bananas, and no nasty alcoholic qualities. I guess it goes to show that time heals all wounds!In any case, I just cracked my first bottle of this. It was bottled 9 days ago with corn sugar and champagne yeast. The carbonation is perfect, and none of the "nasties" mentioned above come through. The aroma is dark fruit -- plums, raisins, and prunes. There is a wonderful malt character, and lots of cadi sugar notes coming through. The finish is toffee and a wonderful level of hops. Best. Beer. Ever.February 15, 2011
Browse 4 questions Browse 4 questions and 11 answersFor this brew I intend to make a starter with your fast pitch wort on a stir plate. Should I do 1 liter or 2?BEST ANSWER: My #8 did fine with no starter at all, only a package of dry yeast. I hope this gives you a clue.
I did have very low carbonation with bottle conditioning, though. I wish I had used a little more priming sugar than the standard 3/4 cup of corn sugar.Would this kit require bottling in thicker bottles? would this be the case of using the suggested modification for additional carbonation.BEST ANSWER: I've made it several times following the recommended carbonation and have had no problems with regular bottles. If someone had it over-carbonate then it was likely one of two issues. First, it had not fully fermented out or second they added too much carbonating sugar. I guess it could be both.I would like to brew this beer but end up with a bit lighter color. Any suggestions? I'm also planning to add oak cubes soaked in bourbon.BEST ANSWER: Hey Russ,
Thank you for choosing Northern Brewer! The first thing that comes to mind would be to not use the steeping grains, but this will change the flavor profile. You might be able to lighten the color and keep a fairly similar flavor profile by using something like Briess Caramel 10L. Another thing that comes to mind would be to use clear Candi sugar rather than the Brun Fonce that comes with the kit. I hope that this helps!What is the ideal fermentation temp range for this beer?BEST ANSWER: The optimum temperature is set by the yeast. The optimum temperature for Wyeast 1762 is 65-75 degrees.
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