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Quito Abbey Ale

From Charlie Papazian's Book Homebrewed Adventures - continuously brewed in San Francisco Monestary in Quite Ecuador. Brewed from 1534-1967.

Brewer: Buzzerj Email: -
Beer: Quito Abbey Ale Style: Belgian Dubbel
Type: Extract w/grain Size: 5.0 gallons
Color:
65 HCU (~26 SRM)
Bitterness: 21 IBU
OG: 1.042 FG: 1.010
Alcohol: 4.2% v/v (3.3% w/w)
Grain: 1 lb. British Pilsner
1 lb. 8 oz. American crystal 20L
8 oz. American black patent
Steep: Mash for 45 minutes at 155 degrees F
Boil: 60 minutes SG 1.085 2.5 gallons
3 lb. Brown sugar
1/4 tsp Irish Moss with 10 minutes left in the boil.
2.5 gallon boil might be a real small boil volume. I tend to do larger boils, 4.0 gallons at least and then add cold water to 5 gallons.
Hops: 1.5 oz. Styrian Goldings (5.5% AA, 60 min.)
Yeast: Belgian Abbey Yeast – Wyeast 1762 Belgian Abby Ale II
Log: Ferment at 68 degrees F
Carbonation: 2.7 volumes CO2 or prime bottles with 3/4 cup corn sugar
Tasting: Dark beer, darker than a Dubbel. Not quite a dubbel in O.G. so it's only 4.2% ABV and not over 5.0%. I might still back down on the Black malt. Charlie also recommended German Carafe II malt. I might use Carafe II Special Malt to back off on the roasty/sharp flavors black malt may result in.

Recipe posted 06/14/15.