ABBEY ALE:
Belgian Ale with strong spicy/yeast flavors
7lbs Pilsner Malt Extract
8 oz German Wheat Malt
8 oz Aromatic Malt
4 oz German Vienna
1# Light Candi Sugar (or 1# Table sugar or Honey)
2 oz Hallertauer or (2nd option) 2oz Sterling hops total:
1.5 oz @ 60 minutes
.5 oz @ 10 minutes
1 tsp Irish Moss package, added at beginning of boil
Liquid yeast options: 1st choice Wyeast 1214 Abbey Ale or 2nd choice Wyeast 1762 Abbey II or Dry yeast option: Safbrew T-58
3/4-cup dextrose for bottle priming on bottling day
Starting Gravity:1.059-1.060 ABV: 5.9-6.3% SRM: 6-7 IBU: 21-23
Full recipe (in MS word format):
ABBEY ALE.doc (40.00 kb)