Briess Recipe Database

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  • Caracrystal® Abbey Ale

    Abbey-style ale formulated with the distinctive flavor of Caracrystal® Wheat Malt.

    Type: Ale

    Style: Belgian / French ales

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    8.5 lbs Pale Ale Malt Base
    1 lb Caracrystal® Wheat Malt Caramel, Crystal
    0.5 Aromatic Munich Malt Kilned, Munich
    0.25 lb Carapils® Malt Dextrine
    1 lb Light 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 grains at 148-152ºF for 60 minutes
    2. Heat to 170ºL
    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: 13º Lovibond