Belgian Abbey Ale

Here is the recipe for the abbey ale we just made.

11 lbs Pilsner malt
0.5 lb carapils
0.5 lb aromatic malt
1.5 oz Styrian Goldings (60 mins)
0.5 oz Styrian Goldings (5 mins)
1.0 lb sugar (10 mins)
Wyeast 1214 Belgian Abbey Ale

You’re supposed to mash for one hour at 150F, but because of our power outage it was mashed for 12 hours.

OG was 1.064. I made a yeast starter and oxygenated the heck out of it.

About Mike

I'm the head brewmaster at Shepody Brewery. I'm the one who chooses the recipes, orders supplies, does all the grunt work, and drinks most of the product.
This entry was posted in Recipes. Bookmark the permalink.