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Malt: Bonlander® Munich Malt

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  Abbey On My Way Ale

  
  

  Rich toffee, nut and raisin notes are contributed by the combination of the specially processed malts.

  
  

  Type: Ale

  Style: Belgian / French Ales

  Batch Size: 5 gallons

  Recipe Type: Extract with grain

  Recipe Contributed By: Briess Technical Services Staff

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  5 lbs	CBW® Pilsen Light LME		Extract, LME
  1 lb	Brewers Malt		Base
  1 lb	Bonlander® Munich Malt		Kilned, Munich
  1 lb	Special Roast Malt		Roasted, Biscuit
  8 oz	Extra Special Malt		Roasted, Biscuit
  4 oz	Carapils® Malt		Dextrine
  2 lbs	Cane Sugar
  1.25 oz	Styrain Goldings Hops (5% AA)	Boil 60 minutes
  0.5 oz	Styrain Goldings Hops (5% AA)	Boil 1 minute
  0.25 oz	Star Anise (Penzey's)	Boil 15 minutes
  2 vials	WLP530 Abbey Ale Yeast	Substitute WLP540 Abbey Ale IV

  
  

  Procedures

  1. Perform mini-mash with 4 gallons of water and grains
  2. Steep at 152-158ºF for 45 minutes
  3. Add extract
  4. Bring to a boil
  5. Add bittering hops and bring to a rolling boil
  6. Add spice and finishing hops as indicated
  7. Remove from heat
  8. Cool to 72ºF
  9. Transfer to primary fermenter
  10. Fill to desired level with cold water
  11. Oxygenate and pitch yeast

  ---

  Primary Fermentation: 14 days at 70ºF

  Secondary Fermentation: 14 days at 35ºF

  Fermentation Notes: Bottle condition

  Original Gravity: 1.075

  Final Gravity: 1.015

  Alcohol by Weight: 6.4%

  Alcohol by Volume: 7.9%

  IBU: 22

  Color: 27 SRM

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