Belgian Abbey Ale

This recipe came from Greg over at BevArt Homebrew Supply. It was the "Beer of the Month" special in June 2001.


1/2 lb crystal malt, crushed
3.3 lb Grand Cru pre-hopped liquid malt extract (LME)
2 lb wheat dry malt extract (DME)
1/2 oz Goldings hops (flavoring)
1/2 oz Goldings hops (finishing)
1/2 oz coriander
1/2 oz orange peel
1/2 tsp Irish moss
1 vial Belgian Golden Ale yeast (WLP???)


Put crystal malt in a grain bag. Place in brewpot with at least 2 gallons of cold water. Bring up to 170F. Remove grain bag. Bring up to a full boil. Add LME and DME. Boil for 5 minutes. Add Irish moss and flavoring hops. Boil for 10 minutes. Add coriander and orange peel. Boil for 5 more minutes. Add finishing hops. Cool immediately to 70-74F. Pitch yeast.

O.G. 1.048
F.G. 1.022

Notes: I used part of the DME for my yeast starter, and I also saved 1-1/4 cups for priming.

This page last updated on January 7, 2005.

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