Abbey Normal 2.0 - Beer Recipe - Brewer's Friend

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Abbey Normal 2.0

170 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.98 gallons
Post Boil Size: 5.63 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Westvleteren 6 Blond Clone
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Sunday January 5th 2025
1.052
1.009
5.7%
32.7
4.5
n/a
0.22
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 90%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 5%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Northern Brewer0.7 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 21.18 25.9%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 7.22 37%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 4.25 37%
2.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Carrageenan $ 0.22 / each
$ 0.22 		Fining Boil 20 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
$ 0.22
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 192 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 149 °F 75 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.97 11.9  
Mash volume with grains 3.73 14.9  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.28 g | 21.1 qt) 5.41 21.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 6.85 g | 27.4 qt) 6.98 27.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.63 22.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.63 g | 22.5 qt) 5.25 21  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

Consider bittering with the Hallertau.

Alt yeast: Wyeast 1388

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  • Last Updated: 2025-01-05 23:16 UTC