Belgian Abbey Ale
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!