Bernard | Belgian Abbey Ale | BeerCo All Grain Brewers Recipe Kit BeerCo

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:

• Brewfather app

Vital Stats:

Batch & Boil

• Batch Size: 23 Litres / 6 US Gallons
• Boil Time: 90 mins

Properties

• OG 1.058
• FG 1.006
• IBU 28
• ABV 6.8%
• Colour 48 EBC

Malt:

Amt       Name                                        Colour                   % Grist

2.00 Kg  Malteurop Pilsen Malt                            .3 EBC)                               41%

1.00 Kg  Joe White Traditional Ale Malt              (6 EBC)                                21%

0.50 Kg  Joe White Dark Munich Malt               (40 EBC)                               10%

0.50 Kg  Gladfield Aurora Malt                          (49 EBC)                               10%

0.50 Kg  Joe White Light Munich Malt              (20 EBC)                               10%

0.25 Kg  Gladfield Light Crystal Malt                 (107 EBC)                               5%

0.10 Kg  Gladfield Dark Chocolate Malt          (1155 EBC)                               2%    

4.85 Kg  TOTAL                                                     57   EBC                             100%

Adjuncts:

• 1lb / 454g D-45 Premium Amber Candi Syrup     89 EBC
• 1lb / 454g D-90 Premium Dark Candi Syrup       177 EBC

Hops:

• 30 gm Styrian Golding SV Hops – Alpha: 5.6 % – 60 minutes boil addition
• 30 gm Styrian Golding SV Hops – Alpha: 5.6 % – 10 minutes from end of boil
• 15 gm Styrian Golding SV Hops – Alpha: 5.6 % –   5 minutes from end of boil

Yeast

Liquid | Bluestone Yeast

• BSY-A007 Munich Bluestone Yeast x 1 Liquid Pitch

Dry | Lallemand

• Lallemand Abbaye Belgian Ale Yeast (Dry) 2 x 11.5 g Sachets

Method:

1. Adjust your brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride directly to the mash.
2. 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.
3. 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.
4. Sparge: Fly Sparge slowly with 15 Litres of 76 °C water, collecting wort until the pre-boil kettle volume is around 25.0 L
5. 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.
6. Final hop addition with 5 mins remaining on the boil and add the candi syrup at the same time.
7. Cool wort and transfer to the primary fermenter oxygenating wort and pitching Liquid Yeast or Lallemand Brewing Abbaye Belgian Ale Yeast at 18° C.
8. 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.
9. 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!
10. 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!
11. Food pairing – When it comes to pairing a Belgian Abbey Ale, a contrast in flavours 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:

• Yeast Nutrients
• Water Aids

Credits & Sauces of Brewspiration & Further Reading on the Style:

• Gordon Strong’s Belgian Dark Strong Ale | BYO
• Make Your Best Belgian Dubbel | Craft Beer and Brewing Magazine
• Brewing with Candi Sugar | Craft Beer and Brewing Magazine