- Recipe Type
- All Grain
- Yeast
- Wyeast 1762 Belgian Abbey II
- Yeast Starter
- Yeast Cake
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.075
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 25.7
- Color
- 6-7 SRM
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- 28
10.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 85.11 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 7.92 %
0.25 lb Caravienne Malt (22.0 SRM) Grain 1.98 %
0.63 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 4.99 %
1.00 oz Styrian Goldings [6.80 %] (60 min) Hops 20.4 IBU
.50 oz Hallertauer Mittelfrueh [3.30 %] (10 min)Hops 5.4 IBU
.50 oz Saaz [4.00 %] (10 min) (Aroma Hop-Steep) Hops -
Add corn sugar with 10 mins left in the boil. If using an immersion chiller add suger 5 mins before placing chiller in the wort(make sure it desolves). I raked onto a yeast cake from a Belgian Blonde. If you can not get Styrian Goldings replace with enough Fuggles to get 20 IBU's. I kegged this beer at 15psi and served with 10' of 3/16" beverage tubing. I've edited the recipe from what I brewed slightly to lower the hop flavor that was over whelming in this beer.
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 7.92 %
0.25 lb Caravienne Malt (22.0 SRM) Grain 1.98 %
0.63 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 4.99 %
1.00 oz Styrian Goldings [6.80 %] (60 min) Hops 20.4 IBU
.50 oz Hallertauer Mittelfrueh [3.30 %] (10 min)Hops 5.4 IBU
.50 oz Saaz [4.00 %] (10 min) (Aroma Hop-Steep) Hops -
Add corn sugar with 10 mins left in the boil. If using an immersion chiller add suger 5 mins before placing chiller in the wort(make sure it desolves). I raked onto a yeast cake from a Belgian Blonde. If you can not get Styrian Goldings replace with enough Fuggles to get 20 IBU's. I kegged this beer at 15psi and served with 10' of 3/16" beverage tubing. I've edited the recipe from what I brewed slightly to lower the hop flavor that was over whelming in this beer.