Belgian Dubbel Recipe - Autumn Abbey Amber Ale - A4

Recipe Info

Recipe Image

Autumn Abbey Amber Ale - A4

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
All grain Beligan Abbey Ale. Slightly more hoppy than the standard Belgian Dubbel.

Fermentables

42% - Dark Munich - DE
5
36
10
Mash
38% - Pale Ale - BE
4.5
38
3
Mash
10% - Victory Malt - US
1.25
34
20
Mash
6% - Biscuit Malt - BE
0.75
36
23
Mash
4% - CaraMunich III - DE
0.5
34
57
Mash

Hops

Northern Brewer
0.8
Pellet
Boil
60 min(s)
7
18.5
Willamette
1
Pellet
Boil
30 min(s)
6
15.2
Fuggles
0.5
Pellet
Boil
20 min(s)
4.2
4.2
Hallertau
0.5
Pellet
Boil
10 min(s)
4.2
2.5

Yeast

White Labs Abbey Ale IV WLP540
76%

Other Stuff

Whirlfloc
1
each
Boil

Mash Steps

Saccharification Rest
Infusion
154
60 min

Special Instructions

1.
Mash at 154F for more body
2.
Ferment at 66F
3.
Yeast starter of 1100mL

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Autumn Abbey Amber Ale - A4
Belgian Dubbel
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.066 OG
  • 1.016 FG
  • 40.4 IBU (tinseth) Bitterness
  • 0.62 BG:GU
  • 14.4° SRM Color
  • 75% Efficiency
  • 6.4% ABV Alcohol
  • 222 per 12oz Calories
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