Abby on my Way Ale:
Rich Toffee, Nut and Raisin notes are contributed by the combination of the specialty malts.
O.G. 1.075
F.G. 1.015
ABV 7.9%
Color(L) 27
5 lbs Light LME
1 lbs 2-row Brewers Malt
1 lb Munich Malt
1 lb Breiss Special Roast Malt
8 oz Breiss Extra Special Roast Malt
4 oz Cara-pils
2 lbs Cane Sugar
1 1/4 oz Styrain Goldings Hops (60 min)
1/2 oz Styrain Goldings Hops (1 min)
1/4 oz Star Anise (15 min)
Recommended Yeast: WLP530 (Abby Ale) or WLP 540 (Abby Ale IV)
Instructions:
Perform mini-mash with 4 gallons of water and grains, steep at 152-158 for 45 min. Remove from heat, add LME and bittering hops and bring to a boil for 45 mins. Add Irish Moss and boil for 15 min. Add finishing hops and anise. Cool to 70 degrees, oxygenate wort and add 2 vials of yeast.
Fermentation:
Primary:14 days at 70 degrees F.
Secondary: 14 days at 35 degrees F.
Bottle condition and age for 1 month.
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1 comment:
This recipe was published in the December issue of BYO magazine on a pull out card ad for Breiss Malt Co.
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