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Belgian Abbey Ale Belgian Abbey Ale
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Old 09-24-2007, 03:14 AM   #1
Spyk'd
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Location: Waveland, MS
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Default Belgian Abbey Ale
Recipe Type: All Grain
Yeast: Wyeast 1214
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.062
Final Gravity: 1.008
IBU: 24
Boiling Time (Minutes): 70
Color: 12
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14

Belgian Abbey Ale

Grain:
10.67 lbs. American 2-Row Malt
1 lbs. Munich Malt
1 oz. Chocolate Malt

60 minute mash @ 154.

Hops:
1 oz. Willamette @ 60 minutes
1 oz. Willamette @ 15 minutes

Whole leaf hops.

Yeast:
Wyeast # 1214 Belgian Abbey
__________________
Primary:
Bleach
Secondary:
American Red
Keg Conditioning:
Gruit
On Tap:
ESB
Bottled:
Nada...
On Deck:
Porter, Belgian Abbey Ale
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Old 12-18-2007, 10:37 AM   #2
glennduggin
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Default how long did you let ferment?

I just put an abbye ale in the primary about an hour ago. I was wondering how long you let yours stay in the primary? And then how long in the secondary....or did you go straight to bottle conditioning?
thanks!
glenn
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Old 12-18-2007, 10:40 AM   #3
glennduggin
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Default

sorry about that....its late...or early......I realized you had the whole schedule right there!
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Old 03-14-2010, 06:03 PM   #4
stedtale
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Default

How'd this turn out?
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www.wdesignstudios.com
musician | graphic designer

Future Brews: Irish Red Ale (3/19), Belgian Abbey Ale

Primary: empty <frown>

Secondary: Kölsch

Bottled: empty <frown>
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