Berwyn Heights Abbey
Source: Kelly Beckham
Recipe added: 12/29/97
Email: K MAN CPBH
Wonderful color from the munich malt, candi sugar, and long boil. Wyeast belgian strong ale has a wonderful aroma and flavor to match the malt and alchohol notes in this authentic tasting recipe.
Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.080
Finishing Gravity: 1.016
Time in Boil: 2 hours
Primary Fermentation: 6 days in glass
Secondary Fermentation: 21 days in glass
- De Wolf Cosyns belgian munich malt 3.00 lbs
- De Wolf Cosyns belgian biscuit malt .75 lbs
- De Wolf Cosyns belgian special b malt .35 lbs
- De Wolf Cosyns belgian caravienne malt .50 lbs
- Alexander's Pale malt extract 7.00 lbs
- Belgian Candi Sugar (amber) 1.00 lbs
- Kent Goldings hop pellets 4.50 aau
- Styrain Goldings hop pellets 5.00 aau
- Czech Saaz hop cones (flowers) .50 aau
- Wyeast Belgian Strong Ale Liquid Yeast 1.00 qt
- Water -- soft, untreated
- Priming Sugar 3.00 oz
dough in grains with 5 quarts of 128 degree water. Adjust if needed and rest at 122 for 20 minutes. Add heat and stir to avoid hot spots. Hold at 152 degrees for 60 min. Mash out at 170. Sparge with 2.5 - 3.0 gallons 170 degree water. Bring water to a boil, adding malt extract and candi sugar as water heats. When boiling starts, boilf for 1 hour then add the Kent Goldings hops. 15 minutes later add the Styrian goldings and with 10 minutes left in the boil add the Czech Saaz hops. Pitch yeast when below 80 degrees. Ferment this at 72 degrees for the first day to promote esters and then complete fermentation at 65-70 degrees.
Bottle when complete and let this one age at least 6 months before tasting.
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