Should I Brew That?

Archive for April, 2008

Belgian Abbey Ale

Size: 5.16 gal
Efficiency: 75.0%
Attenuation:75.0%
Calories: 424.78 per 22 fl oz

Original Gravity: 1.069 (1.026 – 1.120)

Terminal Gravity: 1.017 (0.995 – 1.035)

Color: 12.1 (1.0 – 50.0)

Alcohol:6.85% (2.5% – 14.5%)
Bitterness: 40.38 (0.0 – 100.0)
Ingredients:
1.0 lbs American Munich
4 lbs American 2-row
1 oz American Black Patent (490L)
6.6 lbs Liquid Light Extract
1 oz Willamette (5.0%) – added during boil, boiled 60 min
0.5 oz Chinook (12.2%) – added during boil, boiled 60 min
1 oz Willamette (5.0%) – added during boil, boiled 0.15 min

1 ea White Labs WLP500 Trappist Ale

After buying the ingredients it shows that my ingredients are slightly different than what I wrote in the post below. I am using a Trappist Yeast (WLP500) and added a half ounce  of  Chinook only because it was leftovers from my previous batch. This did not affect the recipe hardly at all and needed to be used so I figured what the hell! Also replaced the 1oz of Chocolate Malt with leftover Black Patent.

I’ve been wanting to try a new recipe lately and thought a Belgian style would be fun. Here is the recipe and ingredients list:

Yeast: Wyeast 1214 or White Labs WLP500

Original Target Gravity: 1.062

Final Target Gravity: 1.008

IBU:24

Boiling Time: 70 minutes

Grain (partial mash):

6.6 lbs. light LME

4 lbs. American 2 Row

1 lbs. Munich Malt

1 oz. Chocolate Malt

Mash for 1 hour at 154 degrees

Hops:

1 oz. Mt. Hood at 60 minutes

1 oz. Mt. Hood at 15 minutes

Picking up the ingredients this week and will update when ready to brew!