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Jule Abbey

Jule Abbey

Belgian Dark Strong Ale • Extract • 25 L

Porteren

Dark abbey ale

September 13, 2003 am 10:23am

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Ingredients (Extract25 L)

  • 0.3 kg Belgian Caramunich

    Belgian Caramunich

    Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

  • 0.2 kg Weyermann CaraHell®; Weyermann

    Weyermann CaraHell®; Weyermann

    Hefe-Weizen, Pale Ale, Golden Ale, Oktoberfest Beer, Nourishing Beer, Maibock , Schankbier, Light Beer, alcohol-reduced Beer , non-alcoholic Beer

  • 0.2 kg Weyermann CaraAroma®; Weyermann

    Weyermann CaraAroma®; Weyermann

    Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer

  • 0.1 kg Belgian Chocolate Malt

    Belgian Chocolate Malt

    Adds a nutty flavor, Brown Ales

  • 5.5 kg Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • 65 g Tettnanger - 4.5 AA% whole; boiled 60 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 20 g Tettnanger - 4.5 AA% whole; boiled 15 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 20 g Tettnanger - 4.5 AA% whole; boiled 5 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • Wyeast 1762 Belgian Abbey II™

    Wyeast 1762 Belgian Abbey II™

    High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: E - Belgian Dark Strong Ale

Range for this Style
Original Gravity: 1.070 1.075 - 1.110
Terminal Gravity: 1.016 1.010 - 1.024
Color: 18.9 SRM 12 - 22
Alcohol: 7.2% ABV 8% - 11%
Bitterness: 28.3 IBU 20 - 35

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