brianpablo
Well-Known Member
I’ve always loved Abbey ales but am not a huge fan these days of heavy, cloying, alcoholic brews. I wanted something that gives me the flavors of Abbey yeast plus brown malts, but doesn’t finish too sweet or much above 6.5 pct. So I took one that looked like it was going to finish around 8 and simply watered it down. There’s a fair amount of simple sugar in here, which means it could well drop close to 1.000 (I’ve had this happen). Any thoughts on how the below recipe would taste? I don’t want it sweet, but I don’t want it to have a solvent-like alcohol flavor either.
Type: Extract
Batch Size: 6.00 gal
Boil Size: 3.35 gal
Boil Time: 60 min
End of Boil Vol: 3.13 gal
Final Bottling Vol: 5.75 gal
Est Original Gravity: 1.057 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 6.5 %
Bitterness: 16.1 IBUs
Est Color: 14.1 SRM
Type: Extract
Batch Size: 6.00 gal
Boil Size: 3.35 gal
Boil Time: 60 min
End of Boil Vol: 3.13 gal
Final Bottling Vol: 5.75 gal
Est Original Gravity: 1.057 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 6.5 %
Bitterness: 16.1 IBUs
Est Color: 14.1 SRM
