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Belgian Abbey Ale

A rich, malty ale with complex flavors and a delightful aroma, perfect for sipping on a chilly evening or sharing during gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 14 days
Servings: 5 gallons
Course: Beverage
Cuisine: Belgian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Malt
  • 9 lbs Belgian Pilsner malt
  • 1 lb Belgian Munich malt
  • 1 lb Belgian Caramel malt 60L
Hops
  • 1 oz Styrian Goldings hops bittering
  • 0.5 oz Saaz hops flavor
  • 0.5 oz Styrian Goldings hops aroma
Yeast
  • 1 packet Belgian yeast e.g., Wyeast 3787 or Safale T-58
Priming Sugar
  • 1 cup priming sugar for bottling

Equipment

  • Brewing kettle (at least 5 gallons)
  • Fermentation vessel with airlock
  • Hydrometer
  • Bottling bucket
  • Bottles and caps
  • Stirring spoon
  • Thermometer
  • Sanitizer

Method
 

  1. Sanitize all your brewing equipment.
  2. Pour 3 gallons of water into your brewing kettle and heat to about 160°F.
  3. Add the crushed grains to the kettle and maintain the temperature around 150-155°F for 60 minutes.
  4. Sparge the grains with hot water to collect the wort.
  5. Bring the wort to a boil and add the bittering hops. Boil for 60 minutes, stirring occasionally.
  6. At the last 15 minutes of the boil, add the flavor hops.
  7. Add the aroma hops just a few minutes before the boil ends.
  8. Cool the wort quickly using a wort chiller or an ice bath.
  9. Transfer the cooled wort into your fermentation vessel and pitch the yeast. Seal it with an airlock.
  10. Let it ferment in a dark, cool place for about two weeks.

Notes

Be patient during fermentation; rushing can lead to off-flavors. Let the ale condition for at least a month for better taste.