Abbaye/Belgian - Concentrated
Belgian Pale Ale

 

Type: All Grain

 Date: 2/17/2015

Batch Size: 7.00 gal

 Brewer: Mike Young
Boil Size: 7.94 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 73.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
15.25 lb Pale Malt - Rahr (3.5 SRM) Grain 74.39 %
2.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.76 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.88 %
0.25 lb Wheat, Midnight (550.0 SRM) Grain 1.22 %
1.50 oz Magnum (GR) [13.00 %] (60 min) Hops 39.1 IBU
2.00 oz Vanguard [4.80 %] (0 min) Hops -
2.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 9.76 %
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale
1 Pkgs SafBrew Abbaye (DCL Yeast #Abbaye) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.082 SG

 Measured Original Gravity: 1.082 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 8.15 % Actual Alcohol by Vol: 10.08 %
Bitterness: 39.1 IBU Calories: 368 cal/pint
Est Color: 18.5 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 18.50 lb
Sparge Water: 3.66 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 26.00 qt of water at 164.6 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
2/17/15 - Cooled wort to 75 degrees & pourd into two fermenters. Topped up with water to 5.5 gallons and added yeast. Didn't take a gravity reading, but they are likely around 1.050. Brought upstairs to ferment warmer.
3/18/15 - Kegged. SG on both was 1.006. Abbaye was mildly fruity and spicy. Belgian had more esters but limited spicy notes.
4/14/15 - Abbaye has a buttery diacetyl character with a slick mouthfeel. I'll probably end up dumping this batch. Won't be using this yeast again.

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