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This recipe is designed to make a moderately strong Abbey Ale that is pale amber in color. Fermentables include Dextrin Malt, Special B Malt, Flaked Oats, and Belgian Candi Sugar (clear). It uses Continental hops dosed for low hop presence, with additions for bittering only. The Belgian Ale yeast contributes an estery flavor and aroma.
5.5 lbs of Extra Light Dry Malt Extract
0.75 lbs of Dextrin Malt
0.25 lbs of Special B Malt
0.5 lbs Flaked Oats
0.5 lbs of Belgian Candi Sugar (clear)
Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet)
1.5 oz for 60 min. (bittering)
Wyeast 1214 Belgian Abbey - 1 packet
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.
Primary Fermentation - 10 days at 65 °F.
Secondary Fermentation - 14 days at 65 °F.
Do not filter.
0.75 cup of Extra Light Dry Malt Extract for moderate carbonation.
A total of 53 bottles of 12 oz size are needed.
14 days at 65 °F.
50 - 55 °F.
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