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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 ReviewsNumber 8 with a twistBrewed this per instructions. After 4 weeks in the secondary I pitched a packet of wyeast lactobacilis. This is turning into something amazing. Creme brulee and fig meets tart cherry. Crisp, not boozy, but packs a wallop. Sip this and be amazed.September 4, 2016Incredible!I've brewed this twice now, and will be doing it again very soon! (Distracted right now by the new Northy Quad. :D) It is a wonderful, tasty, complex beer. The taste is not only typical of a Belgian Dark Strong (Raisins, malts, brown sugars, etc), it is a prime example of everything a Belgian DS should be! You'll definitely need to do a yeast starter, and hook up a blow-off tube, because this beer is a big one! It does need time to age (as with most strong beers) but the wait is DEFINITELY worth it! You will not regret it! And, as on all my orders, Northern Brewer's customer service is awesome!December 9, 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, 2015October 13, 2015October 6, 2015GreatMy wife is selective on what she likes and this is a good one.October 1, 2015Great 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, 2015Good beer, but not greatBrewed this beer in Oct 2014, with a yeast cake taken from the Dubbel, which is 1214. Fermented out completely and very quickly at 70 degrees within a 2.5 weeks. Had it in a water bath to hold temperature steady at 70-72. Noticed no secondary fermentation but let it sit til mid-December. Came out at 10% ABV. Total time in a bucket was 3 months.First taste at 6 weeks was terrible, very hot phenolics, fusels. Bottled after 2 more weeks. After 2 weeks in the bottle it came out completely different, very sweet, but high esters, subdued alcohol flavor, but not quite the depth of a Rochefort 8. Hard to get the flavors of figs, plums, etc. that you get from those.After 4 more months in the bottle I'm not noticing much difference due to aging. Esters are not going anywhere now. I will try the base recipe again but with a different yeast next time.April 23, 2015Nice entry into brewing Belgian strong alesI bought the Number 8 kit as an learning experience in brewing strong dark Belgian ales. I was concerned that the kit did not come with the Brun Fronce (dark) Candi Sugar (as specified), rather it came with a light Candi Sugar. Perhaps some packaging error at Northern Brewer (why I am giving it a 4 rather than a 5). I have to agree to being patient. I used the Wyeast Trappist yeast and brew was smoother than others have described. Two weeks in the primary and now 4 weeks in the secondary and the measured the gravity at 1.015. The smell is right and it is time to bottle. I have high hopes for this one!The experience gives me the confidence to understand and explore the many Belgian style recipes on the web.March 8, 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, 2014
- Browse 5 questions Browse 5 questions and 18 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 opinion is that it is immaterial. I've brewed this several times without a fast pitch and it worked out fine because of the long fermenting time - 4 to 6 weeks. If you have your heart set on it, I'd say do 1 liter. No sense diluting it further.
this is an outstanding brew as it is. This past weekend I had a ceramic bottle of it that was about 2 1/2 years old. It was amazing. Like fine Cognac.Is it necessary or beneficial to re-pitch yeast before bottling?BEST ANSWER: Yes. I use a bottling yeast, CBC-1. After such a long secondary fermentation time the yeast which began the initial fermentation are dead. For carbonation to occur, the CBC-1 does a great
job.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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