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Recipe for "Abbey Beer"
Category Belgian Ale Recipe Type All Grain Fermentables : 9 lbs U.S. 2-row
1.5 lbs Munich malt
0.5 lbs 60L (or darker) crystal malt
.5 oz of chocolate malt
1 lbs of honey or dark brown sugar
Hops
7 AAU bittering hops, a mix of hallertauer and kent goldings (60 minute boil)
Yeast Chimay yeast of course Procedure : Add hops at 60 minutes before end of boil. You are not looking for high hop bitterness,
nor should there be noticeable hop aroma.
If you’re not an all-grain brewer, then don’t use the 2-row or munich malt but use, say, 7 pounds
light, unhopped dry malt extract instead. Use crystal and chocolate malt for color. The honey or
brown sugar will boost the starting gravity as well as contribute to the flavor and body of the
finished beer. You might try doing the fermentation at a relatively "warm" temperature, say, 70 to
75 degrees F. This should lead to more of that Chimay flavor in the
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Contributor's Note
This intel reflects only one of my activities. I also write about and/or have websites on Vespa Scooters, Lambretta Scooters, Hardy Banana plants, Medical memorabilia, reborn baby dolls and much more. Hope you enjoyed the read, Philip Davey
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The copyright for this content entitled "Recipe for "Abbey Beer"" has been specified by the contributor as:
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This content may not be copied, distributed or adapted by anyone under any circumstances.
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This intel was contributed by Phildave
Phildave
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May, 2012
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