Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.15 oz |
East Kent Goldings0.15 oz East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
60 min |
15.3 |
50% |
|
0.15 oz |
Saaz0.15 oz Saaz Hops |
|
Pellet |
3.5 |
Boil
|
20 min |
6.48 |
50% |
|
0.30 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.15 oz |
East Kent Goldings (Pellet) 0.14999999965689 oz East Kent Goldings (Pellet) Hops |
|
15.3 |
50% |
|
0.15 oz |
Saaz (Pellet) 0.14999999965689 oz Saaz (Pellet) Hops |
|
6.48 |
50% |
|
0.30 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
-- |
-- |
150 °F |
-- |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.25 tsp |
irish Moss
|
|
Fining |
Boil |
15 min. |
|
6 g |
GoFerm (Yeast Starter Nutrient)
|
|
Other |
Other |
0 min. |
Priming
|
Method: Corn Sugar
Amount: 1.10oz
CO2 Level: 3 Volumes |
Notes
Add belgian candi syrup before the boil, taking kettle off heat.
Secret Ingredient #1: I chose Belgian Candi 40L in recipe to meet style SRM requirements (it's all my LHBS had). For a second batch I plan to try 80L or Darker and leave out the chocolate malt.
I threw in a small amount of Chocolate Malt for color. You can choose to leave this out to hit the suggested SRM color. It was just a personal preference as I am in a dark winter mood.
Secret Ingredient #2 Yeast: I usually go with dry yeast. they're more affordable for small batch. Liquid Yeast seems to be proper for this style though. Safbrew BE-256 Abbaye was no less expensive than a good liquid yeast but I figured I could use the pack for 2 small batches. (Finished product I would say was pretty close in flavors)
If scaling to a larger batch I would try Wyeast 1214 Belgian Abbey Style Ale, Wyeast 3787 Trappist High Gravity yeast (Westmalle) or Wyeast 1762 Belgian Abbey Style Ale II (Rochefort).
Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 1/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner. Update: I I hit FG in 3 days at 64-68 before I could even attempt warmer temps.
Optional: Because this is a high gravity recipe I made a Yeast starter using 6g of GoFerm and 5g yeast. I have this on hand for Mead making.
Lower steep/mash temp (148) should get you a lower dryer gravity
Take note of higher priming sugar. Style suggests higher volume.
Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.
Other notes:
The wheat is added for mouth feel and head retention.
Maris Otter Pale malt can also be all Pilsner.
Pilsen is in a lot of recipes. I used DME to help with OG.
Any NOBLE HOP could be used: Halltertau, Saaz, Hersbrucker, Styrian Golding, Willamette, East Kent Golding
Other malts to consider Biscuit and Aromatic.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-03-20 01:54 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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