Belgian Dark Strong Ale Recipe - St. Rizzo's Abbey Ale 2.3

Recipe Info

Recipe Image

St. Rizzo's Abbey Ale 2.3

by on
All Grain
5.5 Gallon(s)
8 Gallon(s)
90 min
74%
All Grain Belgian Dark Strong Ale homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - BE, Special B - BE, Belgian Aromatic - BE, Red Wheat - US, Belgian Amber Candi Syrup - BE , Willamette Hops, White Labs Abbey Ale WLP530 Homebrew Yeast, Yeast Nutrient, Whirlfloc.

This recipe was cloned from St. Rizzo's Abbey Ale 2.2.

Fermentables

75% - Pilsner - BE
13
37
2
Mash
5% - Special B - BE
0.81
31
180
Mash
4% - Belgian Aromatic - BE
0.75
37
20
Mash
4% - Red Wheat - US
0.75
38
3
Mash
12% - Belgian Amber Candi Syrup - BE
2
32
40
Late

Hops

Willamette
1.5
Pellet
Boil
60 min(s)
4.2
15.6
Willamette
1.5
Pellet
Boil
13 min(s)
4.2
6.9

Yeast

White Labs Abbey Ale WLP530
85%

Other Stuff

Yeast Nutrient
2
tsp
Boil
Whirlfloc
1
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

St. Rizzo's Abbey Ale 2.3
Belgian Dark Strong Ale
  • 5.50 Gallons Liters Batch Size
  • 8.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.087 OG
  • 1.013 FG
  • 22.5 IBU (tinseth) Bitterness
  • 0.26 BG:GU
  • 21.8° SRM Color
  • 74% Efficiency
  • 9.6% ABV Alcohol
  • 300 per 12oz Calories
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