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
Ingredients
| 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 |
Procedures
- Mash grains at 148-152ºF for 60 minutes
- Heat to 170ºL
- Lauter
- Boil with bittering hops for 50 minutes
- Add second hop addition and sugar. Boil for 10 minutes.
- Cool to 70ºF. Oxygenate wort..
- 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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