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)

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