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  • Abbey On My Way Ale

    Rich toffee, nut and raisin notes are contributed by the combination of the specially processed malts.

    Type: Ale

    Style: Belgian / French Ales

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Staff


    Quantity Ingredient Comment Malt Style
    5 lbs CBW® Pilsen Light LME Extract, LME
    1 lb Brewers Malt Base
    1 lb Bonlander® Munich Malt Kilned, Munich
    1 lb Special Roast Malt Roasted, Biscuit
    8 oz Extra Special Malt Roasted, Biscuit
    4 oz Carapils® Malt Dextrine
    2 lbs Cane Sugar
    1.25 oz Styrain Goldings Hops (5% AA) Boil 60 minutes
    0.5 oz Styrain Goldings Hops (5% AA) Boil 1 minute
    0.25 oz Star Anise (Penzey's) Boil 15 minutes
    2 vials WLP530 Abbey Ale Yeast Substitute WLP540 Abbey Ale IV


    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 45 minutes
    3. Add extract
    4. Bring to a boil
    5. Add bittering hops and bring to a rolling boil
    6. Add spice and finishing hops as indicated
    7. Remove from heat
    8. Cool to 72ºF
    9. Transfer to primary fermenter
    10. Fill to desired level with cold water
    11. Oxygenate and pitch yeast

    Primary Fermentation: 14 days at 70ºF

    Secondary Fermentation: 14 days at 35ºF

    Fermentation Notes: Bottle condition

    Original Gravity: 1.075

    Final Gravity: 1.015

    Alcohol by Weight: 6.4%

    Alcohol by Volume: 7.9%

    IBU: 22

    Color: 27 SRM