Belgian Abbey Ale - Beer Recipe - Brewer's Friend

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Belgian Abbey Ale

198 calories 19 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Beer and Wine Makers of America
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Tuesday February 10th 2015
1.060
1.013
6.1%
23.9
13.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dry Malt Extract - Light5 lb Dry Malt Extract - Light 42 4 60.6%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 12.1%
1 lb Candi Syrup - Belgian Candi Syrup - Clear1 lb Belgian Candi Syrup - Clear 32 0 12.1%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.75 lb Belgian - Special B0.75 lb Special B 34 115 9.1%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 6.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Domestic Hallertau1.5 oz Domestic Hallertau Hops Pellet 2.7 Boil 60 min 15.42 51.7%
0.40 oz Fuggles0.4 oz Fuggles Hops Pellet 5.3 Boil 60 min 8.07 13.8%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Leaf/Whole 2.7 Aroma 1 min 0.4 34.5%
2.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Servomyces Other Boil 30 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 209 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 2/3 C.      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
-Camden tablet added to filtered water
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.21 g | 24.8 qt) 5.6 22.4  
Mash volume with grains (equipment estimates 6.21 g | 24.8 qt) 5.7 22.8  
Grain absorption losses (steeping) -0.16 -0.6  
Volume increase from sugar/extract (early additions) 0.55 2.2  
Pre boil volume (equipment estimates 6.61 g | 26.4 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.6 22.4
Equipment Profile Used: System Default
 
Notes

Chimay (Red) Style per Beer and Wine Makers of America

Brew Notes
-Used two vials of White Labs yeast instead of making a starter

Directions
Place grains in a grain bag. Put grain bag into 1 gallon of water. Heat to 155° F and steep for 30 minutes. Remove grain bag and drain into the brewpot.

You can rinse the grain bag with hot water but do not squeeze the bag. After removing the grains add water to bring the total to 6 gallons.

Add the malt extracts (DME&WME) and bring to a boil. Add the Hallertauer and Fuggles hops and boil for 30 minutes. Add the Servormyces and continue boiling for another 30 minutes. Add the Clear Candi Syrup and boil for 2 more minutes.
Add 1 oz of Hallertauer Hops at the end of the boil. Cool as quickly as possible.

Add the yeast and aerate thoroughly when temperature drops below 68° F.

Start the fermentation around 68° F and then allow temperature to rise during the primary fermentation to 75° F. When fermentation is complete rack to the secondary fermenter and cool as much as possible, 32° for 3 days is ideal. Then bottle or keg the beer.

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  • Last Updated: 2015-03-22 18:49 UTC