Vienna Malt is an excellent choice for Bock BeersHave you brewed with Caracrystal® Wheat Malt yet? I like it because it’s so different than other Briess caramel malts. It’s complex—sweet, smooth, malty, bready, subtle caramel, dark toast—and finishes very clean. I decided to brew an Abbey Ale to showcase the malt. After tasting this beer you see how it would work well in small quantities in lighter-flavored beers and larger quantities in full, rich flavored beers. It’s a fun malt.

This recipe appeared as a tear-out recipe card in the Jan-Feb issue of Brew Your Own magazine, because January is normally when this Briess specialty malt becomes available for six months. This is an all-grain beer recipe, but extract brewers can get great results with Caracrystal® Wheat using standard steeping techniques. Happy brewing!

Caracrystal® Abbey Ale

  • Type: Ale
  • Style: Abbey Ale
  • Batch Size: 5 gallons
  • Recipe Type: All Grain
  • Recipe Contributed By: Briess Technical Services Team


  • 8 lbs—Briess Pale Ale Malt
  • 1 lb—Briess Caracrystal® Wheat Malt
  • 0.5 lb—Briess Aromatic Malt
  • 0.25 lb—Briess Carapils® Malt
  • 1 lb—Belgian Candi Sugar
  • 1 oz—Spalter Select (5.0% AA hop)—60 minute boil
  • 0.5 oz—Spalter Select (5.0% AA hop)—10 minute boil
  • 0.5 oz—Galena (12.0% AA hop)—10 minute boil
  • 2 vials—WLP530 Abbey Ale Yeast
  • 1 capsule—Servomyces Yeast Nutrient—10 minute boil


  1. Mash at 148-152ºF for 60 minutes
  2. Heat to 170ºF
  3. Lauter
  4. Boil with bittering hops for 50 minutes
  5. Add second hop addition and sugar. Boil for 10 minutes.
  6. Cool to 70ºF. Oxygenate wort.
  7. Pitch 2 vials WLP530 Abbey Ale Yeast


  • Primary Fermentation: 2 weeks at 70ºF
  • Secondary Fermentation: 4-6 weeks
  • Fermentation Notes: Bottle condition or force carbonate


  • Original Gravity: 1.061
  • Final Gravity: 1.013
  • Alcohol by Weight: 4.9%
  • Alcohol by Volume: 6.2%
  • IBU: 24
  • Color: 13 SRM