Buddy's Belgian Abby Ale
Batch Size:
5.5 gal.
Brewed By: Gary Hewett
Efficiency:
75%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Briess)
5
33.3
Pilsner
5.5
36.7
Vienna
1
6.7
Victory
1
6.7
CaraMunich (40L)
1
6.7
CaraPils
0.5
3.3
Brown Sugar
1
6.7
Total Weight
15.00
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
171.0°F
4.3 gal.
4.3 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Kent Goldings - Pellet
4.75
1
60
16.1
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
10 SRM
1.074
8.5
86.5
0.60
FG
IBU
Calories
Target BV
1.010
16.1
320
(per 16 oz. Pint)
0.95
Target Beer Style Info. & Typical Ingredients
STRONG BELGIAN ALE
Dubbel
SG Range: 1.062 to 1.075
FG Range: 1.008 to 1.018
IBU Range: 15 to 25
SRM Range: 10 to 17
Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Water can be soft to hard. Impression of complex grain bill, although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, Special B for raisin flavors, CaraVienne or CaraMunich for dried fruit flavors, other specialty grains for character. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldings hops commonly used. No spices are traditionally used, although restrained use is allowable.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: WLA530
Fermentaion Temp: 68°F