Brother Bernard, bring us the holy hand grenade! Oh...skip a bit brother...in fact can you please bring us a glass of your finest Belgian Abbey Ale. Oh yes, now we can relax and warm up with a hearty Belgian Dubbel brewed with the finest freshest ingredients with a multi-layered malt bill, candi syrup and classic Styrian Golding Hops and a fresh charge of Abbaye Belgian Ale yeast.
Cheers! #brewhappy #drinkhappier #enjoyresponsibly #holyhandgrenade
Brewing Software Recipe Kit Guidance:
Batch & Boil
- Batch Size: 23 Litres / 6 US Gallons
- Boil Time: 90 mins
- OG 1.058
- FG 1.006
- IBU 28
- ABV 6.8%
- Colour 48 EBC
Amt Name Colour % Grist
2.00 Kg Malteurop Pilsen Malt (3.3 EBC) 41%
1.00 Kg Crisp Best Ale Malt (6 EBC) 21%
0.50 Kg Crisp Dark Munich Malt (40 EBC) 10%
0.50 Kg Gladfield Aurora Malt (49 EBC) 10%
0.50 Kg Crisp Light Munich Malt (20 EBC) 10%
0.25 Kg Crisp Extra Light Crystal 100 Malt (107 EBC) 5%
0.10 Kg Crisp Chocolate Malt (1155 EBC) 2%
4.85 Kg TOTAL 57 EBC 100%
1lb/454g D-45 Premium Amber Candi Syrup 89 EBC
1lb/454g D-90 Premium Dark Candi Syrup 177 EBC
Liquid | Omega Yeast
- OYL-028 Belgian W OR OYL-024 Belgian A
Adjust your brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride directly to the mash.
- Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight or around 15 Litres) and a single infusion temperature of 67 °C.
- This recipe uses a step mash. Mash in the Pilsner, Ale, Light Munich, Dark Munich, and Aurora malts at 62 °C in 15L of water. Hold for 45 minutes. Raise the temperature to 70 °C and hold for 15 minutes. Add the extra light crystal and chocolate malt. Begin recirculating and raise temperature to 76 °C and recirculate for 15 minutes.
- Sparge: Fly Sparge slowly with 15 Litres of 76 °C water, collecting wort until the pre-boil kettle volume is around 25.0 L
Boil: 90 minutes. 1st Hop with 30g at 60 min and 2nd Hop Addition of another 30g at 10 min. Add Yeast Nutrient with 10 mins of boil remaining.
- Final hop addition with 5 mins remaining on the boil and add the candi syrup at the same time.
- Cool wort and transfer to the primary fermenter oxygenating wort and pitching Liquid GigaYeast or Lallemand Brewing Abbaye Belgian Ale Yeast at 18° C.
Fermentation: Let free ride up to 22-24° C or raise by 1-2° C each day during primary fermentation to keep the yeast moving here. A slow, steady rise in fermentation temperature will promote a full attenuation and a dry finish without hot alcohols, making this a highly drinkable and digestible beer for its strength. Once primary fermentation is complete rack off the yeast or dump the yeast if using a conical fermenter.
Packaging: Bottle or keg at 9–10 days from the start of fermentation (or longer if needed for clarity and complete fermentation). Shoot for around 2.5-3.2 volumes of CO2, depending on how effervescent you like your Abbey Ales!
- Bring up to beer cellar temperature 6-8°C pour into a Goblet glass, slip off your Hi-Vis Brewers or Work Shirt and warm up by a fire or in the sunny beer garden at your brewery!
- Food pairing - When it comes to pairing a Belgian Abbey Ale, a contrast in flavors helps with this beer and food pairing. A grilled skirt steak with a chimichurri sauce, a good cheeseburger with bacon jam, and Korean-style tacos. Cheese that pairs well includes: Aged Chevre, Colby,Gorgonzola,Triple Creme, Asiago, Gontina, and Parmesan. Dark chocolates also pair well.
BeerCo Recipe Kit Contents include:
- Malt - 4.85 Kg
- Candi Syrup - 2 x 1lb/454g Pouches (908g)
- Hops - 75g Styrian Golding SV Hops
- Yeast - 1 x Liquid Pitch or 2 x Dry Yeast Sachets
BeerCo Recipe Kit Contents DOES NOT include:
Credits & Sauces of Brewspiration & Further Reading on the Style: