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This Amber Belgian Ale balances complex phenolic aromas from White Labs Abbey Ale Yeast with a warm melanoidin character contributed by American Honey Malt.

Type: Ale

Style: Belgian / French Ales

Batch Size: 5 gallons

Recipe Type: Extract only

Recipe Contributed By: Briess Technical Services Team


Quantity Ingredient Comment Malt Style
9.0 lbs Pale Ale Malt Mash Grain Specialty base malt
2.0 lbs American Honey Malt Mash Grain Melanoidin
1.0 oz Cascade Hops (7.0% AAU) 60 minute boil
0.25 oz Cascade Hops (7.0% AAU) 20 minute boil
0.25 oz Sterling Hops (6.0% AAU0 1 minute boil
2 packs WLP530 Abbey Ale Yeast (plus 1/4 pack for bottle conditioning)


  1. Mash crushed grains in 4 gallons of water at 153-155°F for 60 minutes
  2. Sparge grain with 170°F water to obtain desired pre-boil kettle volume
  3. Bring to boil
  4. Add 1.0 oz Cascade hops
  5. Boil 40 minutes
  6. Add 0.25 oz Cascade hops
  7. Boil for 19 minutes
  8. Add 0.25 oz Sterling hops
  9. Boil for 1 minute
  10. Turn heat off and cool wort to 68°F
  11. Transfer to fermenter
  12. Pitch two packs of WLP530 Abbey Ale Yeast

Primary Fermentation: 2-3 weeks at 66-70°F

Secondary Fermentation: 3-4 weeks at 34-40°F

Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and ¼ pack of WLP530 Abbey Ale Yeast for 2-3 weeks

Original Gravity: 1.059

Final Gravity: 1.013

Alcohol by Weight:

Alcohol by Volume: 6

IBU: 25

Color: 12 SRM


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