Abbey :30
Belgian Strong ale featuring Briess Dark Munich Malt 30L.
Type: Ale
Style: Belgian / French Ales
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 11.0 lbs | Synergy Select Pilsen Malt | Steep Grain | Single varietal base malt |
| 3.0 lbs | Dark Munich Malt 30L | Steep Grain | Munich Malt |
| 1.0 lb | Sugar | Steep Grain | |
| 0.5 oz | Calypso Hops (15.1% AAU) | 60 minute boil | |
| 0.5 oz | Tettnanger Hops (2.1% AAU) | 15 minute boil | |
| 2 Packs | Belgian Ale Yeast WLP550 | Fermenter |
Procedures
- Mash grains in 3.0 gallons of water at 144°F for 30 minutes
- Add 0.75 gallons of boiling water to increase temperature to 157°F for 30 minutes
- Sparge grain with 170°F water to obtain desired pre-boil kettle volume
- Bring to boil
- Add 0.5 oz Calypso hops
- Boil for 45 minutes
- Add 0.5 oz Tettnager hops
- Boil 15 minutes
- Turn heat off and cool wort to 68°F
- Transfer to fermenter
- Pitch two packs of WLP550 Belgian Ale Yeast
Primary Fermentation: Ferment for 3 weeks at 68-72°F. Secondary for two months at 35°F
Secondary Fermentation:
Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 0.25 packs of WLP550 for 2-3 weeks
Original Gravity: 1.084
Final Gravity: 1.014
Alcohol by Weight:
Alcohol by Volume: 9.2%
IBU: 26
Color: 14 SRM
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