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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


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