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Old 11-29-2009, 05:45 AM   #1
Nov 2008
Benton, IL
Posts: 150

Would anyone like to comment on this recipe? I brewed it today and was wondering what everyone thought. I just tried to get creative. I call it Abby's Abbey Road Abbey Ale

6.6 lbs muntons wheat
2 lbs dark dme
1 lb wheat dme
1 lb belgian candi
1 lb biscuit steeped at 155 for 30 min
0.25 lb special b steep at 155 for 30 min

0.25 oz kent goldings @ 45 min
0.5 oz cascade @ 45 min.
0.5 oz hallertau @ 45 min.
0.5 oz hallertau @ 10 min

us05 & wlp530 - no starter or rehydrating

og 1.08
For a quart of Ale is a dish for a King - William Shakespeare
On Deck: Rapturous Doppelbock

Primary: Oktoberfest!!



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Old 11-29-2009, 02:20 PM   #2
Nov 2008
Chapel Hill, North Carolina
Posts: 744
Liked 9 Times on 8 Posts

That's an awful lot of wheat for an abbey ale. Usually an abbey ale would have none and if it did have wheat malt, it might be .5-1 lb.
Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel

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Old 11-29-2009, 06:33 PM   #3
McGarnigle's Avatar
Jul 2008
Posts: 1,927
Liked 69 Times on 59 Posts

Why the two yeasts?

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