Barry's Belgian Abbey Ale
Posted: Sun Feb 12, 2006 9:31 pm
Barry Fitzgerald
5 Gallon Batch-Extract
7 lb. Alexander's ultralight LME
1 lb. Aromatic malt
1 lb. Carapils malt
1 oz. Black patent malt
1/2 oz. Columbus pellets, 14 aau, 60 min.
1/4 oz. Northern brewer hop pellet, 6.5 aau, 15 min.
1/2 tsp. Irish moss
Whitelabs Trappist ale yeast (wlp500)
Brewer's Specifics
Heat 2 gal. H2O to 165 F. Add grains and store in 170 F oven for 30 min. Remove grains and sparge with 3/4 gal. 165 F H2O. Add LME. Bring to boil. Add Columbus hops and boil for 45 min. Add Northern Brewer hops and Irish moss and boil 15 min. Remove from heat, cool, transfer, aerate, and pitch.
* OG: 1.060
* FG: 1.016
5 Gallon Batch-Extract
7 lb. Alexander's ultralight LME
1 lb. Aromatic malt
1 lb. Carapils malt
1 oz. Black patent malt
1/2 oz. Columbus pellets, 14 aau, 60 min.
1/4 oz. Northern brewer hop pellet, 6.5 aau, 15 min.
1/2 tsp. Irish moss
Whitelabs Trappist ale yeast (wlp500)
Brewer's Specifics
Heat 2 gal. H2O to 165 F. Add grains and store in 170 F oven for 30 min. Remove grains and sparge with 3/4 gal. 165 F H2O. Add LME. Bring to boil. Add Columbus hops and boil for 45 min. Add Northern Brewer hops and Irish moss and boil 15 min. Remove from heat, cool, transfer, aerate, and pitch.
* OG: 1.060
* FG: 1.016