Abbey Weiss
 

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Abbey Weiss

16E Belgian Specialty Ale

Brew Date: August 13th, 2008
Batch Size: 6 gallons
Recipe Type: All-Grain
Brewhouse Efficiency: 75%
Original Gravity: 1.057
Final Gravity: 1.013
Apparent Attenuation: 76%
ABV: 5.7%
IBUs: 20
SRM: 4
Primary Fermentation: 12 days at 68F
Secondary Fermentation: 8 days at 68F
Boil Length: 90 minutes

Ingredients

7 lbs German Pilsner Malt (56%)
5 lbs German Wheat Malt (40%)
8 oz Rice Hulls (4%)

2 oz Tettnang Hops [3.2%] (90 min)

0.25 oz Chamomile Tea (flame out)
0.25 Coriander Seed, Crushed (flame out)

Belgian Abbey II (Wyeast 1762)

5 oz Corn Sugar (2.9 Volumes CO2)

Mash Profile

Single Infusion Batch Sparge
153F for 60 minutes
1.25 qts of water per lb grain

Brewing Notes

This beer turned out awesome. The chamomile and coriander is a great compliment to the Trappist yeast, and the simplicity of the malt bill and low bitterness allows the yeast and spices to shine through. The wheat aromas and flavors also compliment the yeast nicely. I wouldn't change a thing with this brew.

Tasting Notes

Sparkling yellow color with small frothy white head. Perfumy and spicy aroma, chamomile dominates, hints of coriander, straw. Medium bodied, thin textured, with lively carbonation and dry, tart finish. Flavors of wheat, chamomile, fruitiness, bubblegum, clove. Average duration, lightly sweet.

Recipe Inspired by Randy Mosher's "Radical Brewing."

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Those labels are cool. Nice.

This sounds really good. I might have to try this sooner or later

Thanks! :mug:

Hey, this recipe looks great, I think I might start preparing to brew it. I have a question- when you say 8 oz. Rill Hulls you mean rice hulls, right? Also, would you have considered any other grains if you did this again? Perhaps something to bump up the SRM and give it a reddish hue?

Yup, it's rice hulls...sorry...can't spell. Haven't thought too much about bumping up the SRM...if you don't want to change the malt profile, just color, maybe add a few ounces of a really darkly kilned malt. Or you might get a better reddish color and bit of carmel/malt notes with some amber/dark candi sugar, special b, or crystal 120L. The chamomile goes well with the dry finish, so if you add carmel notes you may want to use less chamomile and coriander, or even bump up the carmel flavoring and opt out with the spices altogether.

Looks like a nice brew.
I have a few Q's.

Did you keg or bottle?
How long did you condition it for?
How far in advance did you prepare the starter?
Newb question: Flame out..does that mean you added the hops after turning the flame out at the end of the boil? How long did you leave them in?
Efficiency?

Thanks

1. Bottled it.
2. Conditioned just long enough for it to carb, so a few weeks.
3. A few days. I start with yeast + pint of starter wort on day 1, add about 2 pints starter wort the next day, then brew with it the third day (making sure the starter is at full krausen).
4. Yes, I let the aroma hops steep in a hop bag while the wort cools to pitching temps, then I'll take the hop bag out before adding wort to the fermenter.
5. 75%.

Dude...this brew kicks ass. Everyone I have given a bottle to loves it. Even BMC drinkers love it. I have about a 6'er or so left so I am doing it again this weekend:mug:

How is this young? After drinking some zman made, it looks like I'll be making a batch on Sunday, hoping that it will be ready by 9/11. So basically, 3 weeks from grain to glass (bottle carb). I'm thinking 2 weeks of primary, maybe some gelatin to clear it, and then a week to bottle condition.