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Belgian Abbey Ale

Method: Extract
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Beer and Wine Makers of America
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)

Created: Tuesday February 10th 2015

Original Gravity:

1.060

Final Gravity:

1.013

ABV (standard):

6.1%

IBU (tinseth):

23.9

SRM (morey):

13.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Dry Malt Extract - Light5 lb Dry Malt Extract - Light	42	4	60.6%
1 lb	Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat	42	3	12.1%
1 lb	Candi Syrup - Belgian Candi Syrup - Clear1 lb Belgian Candi Syrup - Clear	32	0	12.1%
7 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
0.75 lb	Belgian - Special B0.75 lb Special B	34	115	9.1%
0.50 lb	Belgian - Aromatic0.5 lb Aromatic	33	38	6.1%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Domestic Hallertau1.5 oz Domestic Hallertau Hops	Pellet	2.7	Boil	60 min	15.42	51.7%
0.40 oz	Fuggles0.4 oz Fuggles Hops	Pellet	5.3	Boil	60 min	8.07	13.8%
1 oz	Domestic Hallertau1 oz Domestic Hallertau Hops	Leaf/Whole	2.7	Aroma	1 min	0.4	34.5%
2.90 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Domestic Hallertau (Pellet)	15.42	51.7%
0.40 oz	Fuggles (Pellet)	8.07	13.8%
1 oz	Domestic Hallertau (Leaf/Whole)	0.4	34.5%
2.90 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Servomyces		Other	Boil	30 min.

Yeast

White Labs - Trappist Ale Yeast WLP500

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-Low
Optimum Temp:	65 - 72 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 209 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: corn sugar Amount: 2/3 C.

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
-Camden tablet added to filtered water

Notes

Chimay (Red) Style per Beer and Wine Makers of America

Brew Notes
-Used two vials of White Labs yeast instead of making a starter

Directions
Place grains in a grain bag. Put grain bag into 1 gallon of water. Heat to 155° F and steep for 30 minutes. Remove grain bag and drain into the brewpot.

You can rinse the grain bag with hot water but do not squeeze the bag. After removing the grains add water to bring the total to 6 gallons.

Add the malt extracts (DME&WME) and bring to a boil. Add the Hallertauer and Fuggles hops and boil for 30 minutes. Add the Servormyces and continue boiling for another 30 minutes. Add the Clear Candi Syrup and boil for 2 more minutes.
Add 1 oz of Hallertauer Hops at the end of the boil. Cool as quickly as possible.

Add the yeast and aerate thoroughly when temperature drops below 68° F.

Start the fermentation around 68° F and then allow temperature to rise during the primary fermentation to 75° F. When fermentation is complete rack to the secondary fermenter and cool as much as possible, 32° for 3 days is ideal. Then bottle or keg the beer.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2015-03-22 18:49 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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