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GE Tart Cherry Rye Abbey Ale 
All Grain Recipe
Submitted By: CoryL (Shared)Members can download and share recipes
| Batch Size: 5.20 gal | Style: Belgian Tripel (18C) |
| Boil Size: 6.40 gal | Style Guide: BJCP 2008 |
| Color: 5.3 SRM | Equipment: Grainfather Adjusted </=16lbs |
| Bitterness: 40.3 IBUs | Boil Time: 60 min |
| Est OG: 1.087 (20.9° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
| Est FG: 1.011 SG (2.8° P) | Fermentation: Ale, Two Stage |
| ABV: 10.1% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 14 lbs | Pilsner (2 Row) Bel (2.0 SRM) | Grain | 1 |
| 1 lbs | Cara-Pils/Dextrine (2.0 SRM) | Grain | 2 |
| 1 lbs | Rye Malt (4.7 SRM) | Grain | 3 |
| 0.80 oz | Nugget [13.0%] - Boil 75 min | Hops | 4 |
| 2.00 oz | Centennial [10.0%] - Boil 5 min | Hops | 5 |
| 1.50 oz | Willamette [5.5%] - Steep 5 min | Hops | 6 |
| 1.0 pkgs | Trappist Ale (White Labs #WLP500) | Yeast | 7 |
| 1 lbs | Candi Sugar, Clear (0.5 SRM) | Sugar | 8 |