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Abbey Brown Recipe Kit

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Please Note: Pictures show a Muntons Continental Lager tin in this kit - this has been replaced by a Coopers European Lager Tin from Dec 2015 onwards.

This recipe is our ‘Kit Tin’ take on a famous Belgium Abbey beer – the Leffe Brune.

This beer is a dark brown ale and is rich and malty, with a slightly bitter 2nd palate.

This recipe is a great introduction to experimenting with hops, grains and wet malts for the beginner or ‘kit tin’ brewer.


- 1.7kg Coopers European Lager
- 1.5kg Thomas Coopers Light Malt Extract
- 450g Dextrose
- 2 x 12g Morgans Saaz Finishing Hops Bags (steeped)
- 2 x 150g Cracked Chocolate Grain (steeped)
- 10g Mangrove Jack's M47 Belgiam Abbey Yeast


1. Clean / sterilize all equipment including wort, paddle, and jugsm (used for steeping)

2. Discard Coopers European Lager tin yeast and sit tin along with the 1.5kg Thomas
Coopers Light Malt Extract in hot water for 10 minutes

3. Boil 2ltrs of water in kettle

4. Steep 2 x 12g of Saaz Finishing Hops in 500mls of boiling water for 10 minutes

5. Steep 2 x 150g of Cracked Chocolate Grain in 1.5ltrs of boiling water for 15 minutes

6. Re-boil 2ltrs water in kettle

7. Add 1.5ltrs of boiled water to wort

8. Add Coopers European Lager tin, the 1.5kg Thomas Coopers Light Malt Extract and
450g Dextrose to wort and stir to thoroughly dissolve

9. Pour 250mls boiled water into both the Coopers European Lager tin and the 1.5kg
Thomas Coopers Light Malt Extract tin and stir

10. Pour tins into wort and stir thoroughly to combine all contents

11. Strain steeped Cracked Chocolate Grain into wort and rinse grain with cold water (do not add grain
to wort)

12. Add water to wort to 22.5 ltrs and test temperature – make sure it is between 18-24 degrees
before pitching yeast

13. Add Saaz Finishing Hops bags and steeped water to wort

14. Pitch 10g Mangrove Jack's M47 Belgian Abbey Yeast and stir gently

15. When fermentation is finished check with hydrometer and bottle as per normal.

N.B. If kegging with no secondary fermentation, add 200g of Dextrose at step 8.

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