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
Ingredients
| 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 |
Procedures
- Perform mini-mash with 4 gallons of water and grains
- Steep at 152-158ºF for 45 minutes
- Add extract
- Bring to a boil
- Add bittering hops and bring to a rolling boil
- Add spice and finishing hops as indicated
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- 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
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