Vienna Abbey 
Partial Mash Recipe
Submitted By: Murphy (Shared)
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| Brewer: Chris Valvano | |
| Batch Size: 2.50 gal | Style: Belgian Dark Strong Ale (18E) |
| Boil Size: 2.50 gal | Style Guide: BJCP 2008 |
| Color: 16.6 SRM | Equipment: Pot ( 4 Gal/15.1 L) - Extract |
| Bitterness: 22.0 IBUs | Boil 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)This Recipe Has Not Been Rated
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