iamjonsharp
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Belgian Abbey II (Wyeast 1762)
- Yeast Starter
- 0.5 gallons
- Additional Yeast or Yeast Starter
- no
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.057
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 90 min
- IBU
- 20 IBUs
- Color
- 4 SRM
- Primary Fermentation (# of Days & Temp)
- 12 days @ 68F
- Secondary Fermentation (# of Days & Temp)
- .
- Additional Fermentation
- .
- Tasting Notes
- .
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."