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  • 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

    1. Mash grains in 3.0 gallons of water at 144°F for 30 minutes
    2. Add 0.75 gallons of boiling water to increase temperature to 157°F for 30 minutes
    3. Sparge grain with 170°F water to obtain desired pre-boil kettle volume
    4. Bring to boil
    5. Add 0.5 oz Calypso hops
    6. Boil for 45 minutes
    7. Add 0.5 oz Tettnager hops
    8. Boil 15 minutes
    9. Turn heat off and cool wort to 68°F
    10. Transfer to fermenter
    11. 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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