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Old 09-24-2007, 03:14 AM   #1
Spyk'd
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Default Belgian Abbey Ale

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

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

60 minute mash @ 154.

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

Whole leaf hops.

Yeast:
Wyeast # 1214 Belgian Abbey
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Old 12-18-2007, 11:37 AM   #2
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Default how long did you let ferment?


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?
thanks!
glenn
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Old 12-18-2007, 11:40 AM   #3
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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
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How'd this turn out?
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Old 10-23-2010, 02:30 AM   #5
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Another "How'd this turn out?"
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Old 02-10-2011, 10:34 PM   #6
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Default Priming and how long to bottle?


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
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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
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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
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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 soon...to a fridge near you!
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Old 05-02-2011, 08:32 PM   #10
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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.

---Chris
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