New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 16 - Belgian and French Ale => Topic started by: jamie_savoie on November 26, 2012, 01:02:21 PM
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Simple recipe that will be split in 3 gal batches and each will be fermented with a different trappist yeast
Recipe: 20 - Abbey Single x3
Brewer: Jamie
Style: Belgian Blond Ale
TYPE: All Grain
Taste: (30,0)
Recipe Specifications
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Boil Size: 10,68 gal
Post Boil Volume: 10,14 gal
Batch Size (fermenter): 9,00 gal
Bottling Volume: 8,60 gal
Estimated OG: 1,040 SG
Estimated Color: 6,2 SRM
Estimated IBU: 21,1 IBUs
Brewhouse Efficiency: 70,00 %
Est Mash Efficiency: 75,8 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
10 lbs 8,0 oz Pilsner (Weyermann) (1,7 SRM) Grain 1 75,0 %
3 lbs 8,0 oz Abbey Malt (Weyermann) (17,0 SRM) Grain 2 25,0 %
1,75 oz Hallertauer Hersbrucker [4,00 %] - Boil Hop 3 15,3 IBUs
0,75 oz Saaz [4,00 %] - Boil 30,0 min Hop 4 4,6 IBUs
0,75 oz Saaz [4,00 %] - Boil 5,0 min Hop 5 1,2 IBUs
1,0 pkg Belgian Abbey (Wyeast Labs #1214) Yeast 6 -
1,0 pkg Belgian Abbey II (Wyeast Labs #1762 ) Yeast 7 -
1,0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast 8 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 14 lbs
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Name Description Step Temperat Step Time
Mash In Add 17,50 qt of water at 168,6 F 154,0 F 40 min
Sparge: Fly sparge with 8,23 gal water at 168,0 F
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It will be interesting to see the differences and similarities!
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that's the point of the experiment, to see which strains are spicy/fruty/malty/hoppy so that I can choose the proper strain when making a recipe. I intend to do the same recipe with 3 other strains sometime in the near future