Vienna Abbey

Partial Mash Recipe

Submitted By: Murphy (Shared)
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Brewer: Chris Valvano
Batch Size: 2.50 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 2.50 galStyle Guide: BJCP 2008
Color: 16.6 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 22.0 IBUsBoil Time: 60 min
Est OG: 1.087 (21.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 9.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 8.00 oz Vienna Malt (Briess) (3.5 SRM) Grain 1
8.00 oz Caravienne Malt (22.0 SRM) Grain 2
3 lbs LME Pilsen Light (Briess) (2.3 SRM) Extract 3
8.00 oz LME Golden Light (Briess) (4.0 SRM) Extract 4
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 5
1.43 oz Strisslespalt [4.0%] - Boil 60 min Hops 6
1.0 pkgs SafBrew Ale (DCL/Fermentis #S-33) Yeast 7
1.0 pkgs St. Vere's Abbey (Fish Tank Labs #FTL-001) Yeast 8

Notes

.5 oz strisslespalt and .25 Bramling Cross in pressure for 10 min (ca. 22 IBU)

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