Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
58.3%
Belgian Munich Malt
3.00 lbs|15.9%
Type
Grain
Origin
Belgium
Color
3.0 SRM
PPG
30.0
Info
Used to increase malt aroma and body with slightly more color.
15.9%
German Wheat Malt Light
1.00 lbs|5.3%
Type
Grain
Origin
Germany
Color
1.5-2.0 SRM
PPG
47.0
Info
Typical top fermented aroma; for wheat beers.
5.3%
Belgian Special B Malt
0.75 lbs|4%
Type
Grain
Origin
Belgium
Color
130.0-220.0 SRM
PPG
37.0
Info
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
4%
German CaraMunich Malt I
0.75 lbs|4%
Type
Grain
Origin
Germany
Color
30.0-38.0 SRM
PPG
60.0
Info
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.
4%
Belgian Caravienne Malt
0.75 lbs|4%
Type
Grain
Origin
Belgium
Color
21.0-22.0 SRM
PPG
55.0
Info
Light crystal malt. Used in lighter Abbey or Trappist style ales.
4%
British Chocolate Malt
0.13 lbs|0.7%
Type
Grain
Origin
United Kingdom
Color
395.0-475.0 SRM
PPG
38.0
Info
Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.
Sucrose (Table Sugar)
1.50 lbs|7.9%
PPG
46.0
7.9%
Hops
2.00 oz
Hallertauer Mittlefruh5.0%
60 min Aroma, finishing.
Yeasts
1 pkg
Abbey AleWLP530
White Labs
Fermentation and Aging
7 days
Primary
72°F
14 days
Secondary
72°F
49 days
Age
65°F
General Info
Quadrupel style based upon information in Brew Like a Monk and Brewing Classic Styles.
Procedure
Single infusion mash at 153°F for 60 minutes.
90 minute boil, adding hops according to schedule.
