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Lair Abbey Ale No. 40

To scale recipe, enter new target batch size:

gal

Abbey Ale

Abbey Ale

Original Gravity (SG):

1.075

Batch Size (gal):

5.0

Final Gravity (SG):

1.020

Boil Volume (gal):

3.0

Strength (% ABW):

5.72

Time (weeks):

6

Color (SRM):

8

Bitterness (IBU):

23

Calories (Cals/12oz):

250


Recipe Description:

This recipe is designed to make a strong Abbey Ale that is light amber in color. Fermentables include Dextrin Malt and Belgian Candi Sugar (clear). It uses Continental hops dosed for low hop presence, with additions for bittering, flavor, and aroma. The Belgian Ale yeast contributes an estery flavor and aroma.


INGREDIENTS

Fermentables :

7.5 lbs of Extra Light Dry Malt Extract

2.25 lbs of Dextrin Malt

0.5 lbs of Belgian Candi Sugar (clear)

Hops :

Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet)

1.75 oz for 60 min. (bittering)

1.75 oz for 15 min. (flavor)

0.75 oz for 5 min. (aroma)

Yeast :

Wyeast 1214 Belgian Abbey - 1 packet

Water :

5.5 gal


METHODS

Brewing:

Extract and Specialty Grain Brewing

Steep specialty grain in brewpot at 150 °F for 20-30 minutes, then remove.

Add extract and boil wort for 60 minutes.

Add Belgian Candi Sugar (clear) at start of boil.

Add hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 10 days at 65 °F.

Secondary Fermentation - 14 days at 65 °F.

Filtering:

Do not filter.

Bottle Priming:

0.75 cup of Extra Light Dry Malt Extract for moderate carbonation.

Bottling

A total of 53 bottles of 12 oz size are needed.

Bottle Conditioning:

14 days at 65 °F.

Serving Temperature:

50 - 55 °F.