CASK Abbey Normale IPA

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.50 galStyle: Belgian IPA (21B)
Boil Size: 7.65 galStyle Guide: BJCP 2021
Color: 5.0 SRMEquipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 37.5 IBUsBoil Time: 60 min
Est OG: 1.052 (12.9° P)Mash Profile: RIMS-HERMS Single Infusion, Light Body
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Single Stage
ABV: 5.8%Taste Rating: 0.0

Ingredients
Amount Name Type #
8.79 gal Zypher Hills Spring Water Water 1
4.49 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
0.55 g Salt (Mash 60 min) Misc 3
0.34 g Calcium Chloride (Mash 60 min) Misc 4
9 lbs Pilsen (BestMälz) (1.8 SRM) Grain 5
8.00 oz Victory Malt (Briess) (28.0 SRM) Grain 6
8.00 oz Viking Munich Malt Light (8.1 SRM) Grain 7
3.41 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 8
0.42 g Salt (Sparge 60 min) Misc 9
0.26 g Calcium Chloride (Sparge 60 min) Misc 10
1 lbs Candi Sugar, Clear [Boil] (0.5 SRM) Sugar 11
0.50 oz Hallertau Magnum [12.2%] - Boil 60 min Hops 12
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 13
1.00 oz Motueka 2021 Can [7.0%] - Boil 15 min Hops 14
5.00 tsp Yeast Nutrient (Boil 10 min) Misc 15
1.00 oz Motueka 2021 Can [7.0%] - Boil 5 min Hops 16
2.0 pkgs Abbaye Belgian Ale Yeast (Lallemand/Danstar #) Yeast 17
2.00 oz Motueka 2021 Can [7.0%] - Dry Hop 3 days Hops 18

Notes

Added Lactic acid to mash to get 5.6 PH. 8/18/24 - Pitched at 64F. Set for 67F. 1.053 SG. 8/19/24 - Slow fermentation starting, 1.048 SG and 167F. 8/20/24 - Strong fermentation 1.021 SG and 67F. 8/22/24 - Removed blow off and placed on 5 PSI. 8/23/24 - Dry hopped with 2 oz Motueka. SG = 1.004 @ 68F. 8/27/24 - Kegged 4.75 gallons. Some yeast still present.

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