Monday, 06 September 2010
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Abbey Ale PDF Print
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Category Belgian Ale
Recipe Type All Grain
Fermentables
9 lbs U.S. 2-row
1.5 lbs Munich malt
0.5 lbs 60L (or darker) crystal malt
.5 oz of chocolate malt
1 lbs of honey or dark brown sugar

Hops
 7 AAU bittering hops, a mix of hallertauer and kent goldings (60 minute boil)

Yeast Chimay yeast of course

Procedure Boil 60 minutes. Cool and pitch as usual.

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