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Georgia Abbey Ale
Belgian Pale Ale • Extract • 5.25 gal
March 6, 2002 am 05:23am
0.0/5.0 0 ratings
Ingredients (Extract, 5.25 gal)
- 2 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 5.0 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1.25 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- .5 oz
Centennial - 9.4 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .5 oz
Centennial - 9.4 AA% pellets; boiled 45 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Cascade - 5.8 AA% pellets; boiled 2 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 3789-PC Trappist Blend
Wyeast 3789-PC Trappist Blend
A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.014 | |
| Color: | 14.2 SRM | 8 - 14 | |
| Alcohol: | 5.3% ABV | 4.8% - 5.5% | |
| Bitterness: | 30.0 IBU | 20 - 30 | |
Discussion
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