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Old 09-24-2007, 03:14 AM   #1
Spyk'd's Avatar
May 2006
Waveland, MS
Posts: 1,074
Liked 28 Times on 21 Posts

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

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

60 minute mash @ 154.

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

Whole leaf hops.

Wyeast # 1214 Belgian Abbey

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Old 12-18-2007, 11:37 AM   #2
Nov 2007
Denver, CO
Posts: 13

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?

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Old 12-18-2007, 11:40 AM   #3
Nov 2007
Denver, CO
Posts: 13

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
Jan 2010
Pig's Eye, MN
Posts: 269

How'd this turn out?
musician | graphic designer

Future Brews: Something Belgian...dubbel...anyone got a good one?
Primary: Irish Red Ale
Secondary: empty
Bottled: Kölsch, Creamy Ginger Ale

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Old 10-23-2010, 02:30 AM   #5
RLinNH's Avatar
Feb 2006
Wrentham, MA
Posts: 1,014
Liked 28 Times on 13 Posts

Another "How'd this turn out?"
You Can Give A Man A Fish and Feed Him For a Day, or You Can Teach Him To Fly Fish And Spoil Him For Life

On Deck Hmmmmmmm
Primary Super Sessionable III
On TapAmerican Pale Ale

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Old 02-10-2011, 10:34 PM   #6
Feb 2011
Broomfield, CO
Posts: 16
Liked 1 Times on 1 Posts

Hi Spyk'd. Thanks for posting the recipe.

7 days primary fermentation and 14 days secondary fermentation.

Now my question is... for bottle conditioning. What kind of sugar and yeast to add to prime and then bottle. How long to bottle at what temperature?

Thanks again.

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Old 03-14-2011, 02:46 AM   #7
Feb 2011
Mahanoy City, PA
Posts: 618
Liked 28 Times on 23 Posts

Brewed this over a week ago. I'm holding it between 75-77F. I'm going to leave it in the primary for 3 weeks before bottling it. Only add corn sugar to prime it, you shouldn't need any yeast added to prime it.

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Old 03-18-2011, 10:24 AM   #8
Feb 2011
Mahanoy City, PA
Posts: 618
Liked 28 Times on 23 Posts

Tested at week 2 FG so far is 1.012. Taste test is very smooth, looks like a Belgian should, reminds me of blue moon without the orange and coriander.
I think I am going to add orange peel and coriander in a hop bag right to the primary for a week to see what kind of taste that will produce. I just have to find coriander seed.

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Old 03-18-2011, 10:48 AM   #9

154 mash temp is probably not going to dry out much if that is your goal. Most of my Belgian recipes are written to mash at 147-148. Looks like you are making a blonde or Belgian pale right? I'll bet this will end around 1.014-1.012. Sounds good.

coming a fridge near you!
Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

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Old 05-02-2011, 08:32 PM   #10
FireRescueFL's Avatar
Feb 2011
Clermont, Florida
Posts: 104
Liked 2 Times on 2 Posts

I think I just found my next brew. I'm just a partial mash brewer for now so I'll have to do some conversions but this one sounds amazing.

Primary #1: Empty
Primary #2: Empty
Primary #3: Empty
Primary #4: Empty
Secondary #1: 12% Imperial Cider
Secondary #2: Empty
Keg #1: Sam Adams Boston Lager
Keg #2: Red IPA
Keg #3: Empty
Keg #4: Empty

Buy a man a brew and he'll waste an hour,
Teach a man to brew and he'll waste a lifetime!

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