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Belgian Abbey
This recipe primarily intended to be light work, rather than
a perfect Abbey Ale; hence the use of Dry Malt Extract rather than
mashing. Should be a little on the low side in alcohol content,
relative to the norm for this style.
| Brewer: | Eric Fretheim | Email: | epf1@cyberramp.net | |||||
| Beer: | Belgian Abbey | Style: | Belgian Abbey | |||||
| Type: | Partial mash | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 21 IBU | |||||
| OG: | 1.050 | FG: | 1.015 | |||||
| Alcohol: | 4.6% v/v (3.6% w/w) | |||||||
| Water: | Used bottled spring water (store brand). No chemical additions. | |||||||
| Grain: | 1 lb. Belgian biscuit 1 lb. Belgian Special B |
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| Mash: | 50% efficiency | |||||||
| Mashed grains in a grain bag, in one gallon of water. Water at addition was about 168°, grain dropped it to mid 150's. This is probably more a steep than a mash, although I believe the Belgian Biscuit malt has some diastatic abilities. I gave the mash efficiency as 50 percent; that is sheer guesswork, but it was almost certainly not very good. After a one-hour rest at above 148°, added another gallon of water at 180°. After ten minutes, drained into brewpot and added more water. |
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| Boil: | 65 minutes | SG 1.050 | 6 gallons | |||||
| 6 lb. Light dry malt extract | ||||||||
| Boiled the full six gallons because I hate the risk associated with boiling high gravity and diluting in the fermenter. Add dry malt extract just before water reached boiling temp. 15 minutes to end of boil, added "Break-Brite" (brand-name processed Irish moss.) |
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| Hops: | 1 oz. Cascade (6% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 15 min.) .5 oz. Kent Goldings (aroma) |
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| Yeast: | Wyeast 1214 Belgian Ale yeast. Pitched directly to fermenter. | |||||||
| Carbonation: | 2.4 volumes | Corn Sugar: 5.24 oz. for 5.5 gallons @ 65°F | ||||||
Recipe posted 07/12/98.
