Homebrewtastic
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP575 - Abbey Ale
- Yeast Starter
- 1 Liter
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.065
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90
- IBU
- 59
- Color
- 12
- Primary Fermentation (# of Days & Temp)
- 9 days @ 68
- Secondary Fermentation (# of Days & Temp)
- 14 days @ 76
- Tasting Notes
- Delicious.
Grain Bill:
35% 4lb 0 Belgian Pils
35% 4lb 0 Munich Malt
9% 1lb 0 Wheat, Torrified
9% 1lb 0 American Crystal 60L
9% 1lb 0 Belgian Candy Sugar, Light
4% 0 8oz. Brown Sugar, Light
Hop Schedule:
USE TIME OZ VARIETY FORM AA
boil 60 mins 1.0 Warrior pellet 15.8
boil 10 mins 2.0 Amarillo pellet 8.6
boil 1 min 3.0 Willamette pellet 5.5
dry hop 7 days 2.0 Willamette pellet 5.5
dry hop 7 days 1.0 Amarillo pellet 8.6
90 minute mash at 153. Mash out at 168. Measurements and O.G. are for 72% efficiency.
I brewed this beer for my friends wedding and it was a big hit... of course free booze often is. The fruity esters and spicy phenols from the abbey yeast blend well with the amarillo and willamette hops. This brew is a touch dry for an IPA. Next time I make it I plan to mash at 155 to fill the body out a but more. You could replace the candy sugar with more base malt, but the different type of fermentable adds a touch more complexity in the alcohols.
Despite the near 60 IBUs this beer is exceptionally drinkable and refreshing. The torrified wheat does wonders for head retention.
35% 4lb 0 Belgian Pils
35% 4lb 0 Munich Malt
9% 1lb 0 Wheat, Torrified
9% 1lb 0 American Crystal 60L
9% 1lb 0 Belgian Candy Sugar, Light
4% 0 8oz. Brown Sugar, Light
Hop Schedule:
USE TIME OZ VARIETY FORM AA
boil 60 mins 1.0 Warrior pellet 15.8
boil 10 mins 2.0 Amarillo pellet 8.6
boil 1 min 3.0 Willamette pellet 5.5
dry hop 7 days 2.0 Willamette pellet 5.5
dry hop 7 days 1.0 Amarillo pellet 8.6
90 minute mash at 153. Mash out at 168. Measurements and O.G. are for 72% efficiency.
I brewed this beer for my friends wedding and it was a big hit... of course free booze often is. The fruity esters and spicy phenols from the abbey yeast blend well with the amarillo and willamette hops. This brew is a touch dry for an IPA. Next time I make it I plan to mash at 155 to fill the body out a but more. You could replace the candy sugar with more base malt, but the different type of fermentable adds a touch more complexity in the alcohols.
Despite the near 60 IBUs this beer is exceptionally drinkable and refreshing. The torrified wheat does wonders for head retention.