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Abbey Road
| Brewer: | Fab | Email: | - | |||||
| Beer: | Abbey Road | Style: | Belgian Ale | |||||
| Type: | Extract w/grain | Size: | 2 gallons | |||||
| Color: |
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Bitterness: | 27 IBU | |||||
| OG: | 1.058 | FG: | 1.010 | |||||
| Alcohol: | 6.2% v/v (4.9% w/w) | |||||||
| Grain: | 52g Dextrine malt (Cara-Pils) 140g Flaked barley |
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| Steep: | Steep grains for 20 minutes @ 155° F. | |||||||
| Boil: | 90 minutes | SG 1.058 | 2 gallons | |||||
| 0.80kg Light malt extract 0.25kg Belgian candi sugar 0.25kg Wheat extract |
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| Add extract when temperature reaches 185°F and sustain a rolling boil for 2-3 minutes. 1.6g of Coriando and 1g Grains of Paradise last 15 minutes of boil. |
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| Hops: | 7g Northern Brewer (10.7% AA, 90 min.) 3g Saaz (3.9% AA, 15 min.) |
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| Yeast: | Wyeast 1214 Belgium Abbey | |||||||
| Log: | Brewed: 6/14/09, Total time: 2 hours 20 minutes Primary fermenter: 7 days Secondary fermenter: 21 days |
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| Carbonation: | 2.1 volumes | Cane Sugar: 34.5g for 2 gallons @ 65°F | ||||||
| Tasting: | TBD | |||||||
Recipe posted 06/14/09.
