Abbaye

[pmg]

Any good recipe to use a Safbrew Abbaye yeast? Thinking of a Belgian type of beer.

 

[Ozarks Mountain Brewery]

Abbaye yeast will add a peachy plum flavor so anything amber or brown with lots of malt will do, I have made a lite beer out of it fermenting at 58 and it was very good

 

[Ozarks Mountain Brewery]

heres a start

Brew Method: All Grain
Style Name: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Boil Size: 8.5 gallons
Boil Gravity: 1.065
Efficiency: 75% (ending kettle)


STATS:
Original Gravity: 1.092
Final Gravity: 1.017
ABV (standard): 9.88%
IBU (tinseth): 19.48
SRM (morey): 23.02

FERMENTABLES:
15 lb - Belgian - Pale Ale (78.9%)
1 lb - Belgian - Aromatic (5.3%)
1 lb - Belgian - Special B (5.3%)
2 lb - Belgian Candi Sugar - Amber/Brown (60L) (10.5%)

HOPS:
1 oz - Tettnanger, Type: Pellet, AA: 4.5, Use: Boil for 90 min, IBU: 13.31
1 oz - Tettnanger, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 6.17

MASH GUIDELINES:
1) Infusion, Temp: 154 F, Time: 120 min
2) Fly Sparge, Temp: 170 F, Time: 30 min
Starting Mash Thickness: 1.5 qt/lb

YEAST:
Fermentis / Safale - Safbrew - Abbaye Yeast
Starter: Yes
Form: Dry
Attenuation (avg): 82%
Flocculation: High
Optimum Temp: 54 - 77 F
Fermentation Temp: 65 F
Pitch Rate: 1.0 (M cells / ml / deg P)


This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/372197/belgian-brown

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2016-08-11 15:30 UTC
Recipe Last Updated: 2016-08-11 15:30 UTC

 

[pmg]

heres a start

Brew Method: All Grain
Style Name: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Boil Size: 8.5 gallons
Boil Gravity: 1.065
Efficiency: 75% (ending kettle)


STATS:
Original Gravity: 1.092
Final Gravity: 1.017
ABV (standard): 9.88%
IBU (tinseth): 19.48
SRM (morey): 23.02

FERMENTABLES:
15 lb - Belgian - Pale Ale (78.9%)
1 lb - Belgian - Aromatic (5.3%)
1 lb - Belgian - Special B (5.3%)
2 lb - Belgian Candi Sugar - Amber/Brown (60L) (10.5%)

HOPS:
1 oz - Tettnanger, Type: Pellet, AA: 4.5, Use: Boil for 90 min, IBU: 13.31
1 oz - Tettnanger, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 6.17

MASH GUIDELINES:
1) Infusion, Temp: 154 F, Time: 120 min
2) Fly Sparge, Temp: 170 F, Time: 30 min
Starting Mash Thickness: 1.5 qt/lb

YEAST:
Fermentis / Safale - Safbrew - Abbaye Yeast
Starter: Yes
Form: Dry
Attenuation (avg): 82%
Flocculation: High
Optimum Temp: 54 - 77 F
Fermentation Temp: 65 F
Pitch Rate: 1.0 (M cells / ml / deg P)


This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/372197/belgian-brown

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2016-08-11 15:30 UTC
Recipe Last Updated: 2016-08-11 15:30 UTC

Thanks! I'll give it a try this Sunday.

 

[andrewmaixner]

'my' dubbel/trippel recipe:
10lb 2row
1lb red wheat
Mash temp for whatever body you want
1oz northern Brewer, boil
1oz Syrian Goldings, 1oz saaz, flameout /hopstand
65F rising to 75F fermentation, with ardennes, westmalle, or duval yeast strain
Add 1-2lb invert sugar as fermentation starts to die down, and you get a golden strong / tripple, or 1lb D180 syrup for medium dark, or more for very dark.

Your abbaye dry yeast works ok in the dark syrup variant of this recipe, but after extensive experimentation, I have determined that it is not the best strain when compared side by side. Apart from a tasting comparison test, though, it is an acceptable choice.

 

[Ozarks Mountain Brewery]

'my' dubbel/trippel recipe:
10lb 2row
1lb red wheat
Mash temp for whatever body you want
1oz northern Brewer, boil
1oz Syrian Goldings, 1oz saaz, flameout /hopstand
65F rising to 75F fermentation, with ardennes, westmalle, or duval yeast strain
Add 1-2lb invert sugar as fermentation starts to die down, and you get a golden strong / tripple, or 1lb D180 syrup for medium dark, or more for very dark.

Your abbaye dry yeast works ok in the dark syrup variant of this recipe, but after extensive experimentation, I have determined that it is not the best strain when compared side by side. Apart from a tasting comparison test, though, it is an acceptable choice.

that looks like a good recipe too, I like it , just a note that brown needs extra aging and is so malty you wont taste the yeast but I like the great attenuation flocculation of the abbey vs the chico strain

 

[Ozarks Mountain Brewery]

I have a ton of Belgian recipes I found, heres another but its 12 gallons

Brew Method: All Grain
Style Name: Belgian Tripel
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Boil Size: 14.5 gallons
Boil Gravity: 1.069
Efficiency: 80% (ending kettle)


STATS:
Original Gravity: 1.083
Final Gravity: 1.011
ABV (standard): 9.52%
IBU (tinseth): 34.79
SRM (morey): 4.61

FERMENTABLES:
26.25 lb - Belgian - Pilsner (83.9%)
8.5 oz - Belgian - Aromatic (1.7%)
4.5 lb - Cane Sugar (14.4%)

HOPS:
5.5 oz - Tettnanger, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 33.09
1 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 10 min, IBU: 1.7

MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 90 min, Amount: 8 gal
2) Infusion, Temp: 168 F, Time: 10 min
3) Fly Sparge, Temp: 168 F, Time: 60 min, Amount: 10 gal
Starting Mash Thickness: 1.2 qt/lb

OTHER INGREDIENTS:
1 each - Whirlfloc Tablet, Time: 10 min, Type: Fining, Use: Boil

YEAST:
Fermentis / Safale - Safbrew - Abbaye Yeast
Starter: No
Form: Dry
Attenuation (custom): 85%

 

[Jwin]

Did a Warrior(60) Amarillo(15,5,0) IPA with it on second runnings of a double jack clone. Suuuuuper fruity. Spiciness was minimal by keeping the temp low. Did another time with lamland safbrew abbaye split. Preferred the safbrew.

 

[andrewmaixner]

Did a Warrior(60) Amarillo(15,5,0) IPA with it on second runnings of a double jack clone. Suuuuuper fruity. Spiciness was minimal by keeping the temp low. Did another time with lamland safbrew abbaye split. Preferred the safbrew.

Interesting -- I prefer the lallemand, as it's more chimay-ish. They sure are different, though!

 

[Jwin]

Very different. Safbrew is much more neutral in my limited experience, but I didn't push the temp on it.

 

[pmg]

Thanks! I'll give it a try this Sunday.

I ended up cooking this:

FERMENTABLES:
4.2 Kg Pilsner (75%)
0.6 Kg Munich Malt (11%)
0.5 Candi Sugar - Amber (9%)
0.2 Special B Malt (4%)
0.1 Wheat Malt (2%)

HOPS:
13 gr Perle (pellet) - AA: 6% - Boil for 60 minutes - IBU: 8.3
5 gr Cascade (pellet) - AA: 7% - Boil for 60 minutes - IBU: 3.7
20 gr Hallertauer Mittelfruh (pellet) - AA: 4.2% - Boil for 45 minutes - IBU: 8.2

YEAST:
Safbrew Abbaye (Fermentis)

OTHER:
5 gr Irish Moss boil for 15 minutes.

STATS:
Mash temp 66 ºC for 100 minutes
Boilt time: 60 minutes
OG: 1.066 (19.5 Lts)
FG: 1.010 (7 days of fermentation)
Priming with corn sugar: 6.8 grs/Lt