Brewferm abbey

[DRB]

Has anyone got a recipe for an abbey beer,similar to the brewferm abbey as I was quite partial to it thanks.

[Garth]

DRB, I've got about 4-5 Belgian Beers in my Wheelers European, Trappists by Orval, two Chimays, De Konninck, Liefmans, Westmalle Dubbel, Duvel etc

is this the sort of brew what you want? let me know and I'll post whatever you like

[DRB]

Thanks Garth,this is the thing im after.

BREWFERM ABBEY
For 9 litres

original gravity: 1.070
ABV 8%
Dark brown, full-bodied with a malty flavour: a divine beer which needs a to be long matured

[steve_flack]

This is from the 'Beer Captured' book and is for Chimay Reserve (Blue)

19L
OG 1.086
IBU 27
ABV 9.0%

Pils Malt (you could use pale) 6.04kg
CaraMunich 226g
Aromatic 170g
Special B 113g
Chocolate 71g

In Boil add

Dark Candi Sugar 680g

Hops

Magnum (15.4%AA) 14g (all of boil)

Hallertau Hersbrucker 14g (last 10)
Hallertau Hersbrucker 7g (steep)

The recipe does include grains of paradise but I wouldn't bother. A decent yeast will give plenty of spice.

The recipe recommends either Wyeast 1214 or 1388.

You can get Magnum hop pellets here (H&G) do them but anything fairly clean will do (that rules out Target - God I hate that hop ) - Northern Brewer, Challenger something like that would be fine for bittering or you could use Styrians.

[Garth]

Well that sounds like a Dubbel to me, brown and malty
how about this?

Westmalle Dubbel

25 litres OG 1064 FG 1013
Colour 55 EBC
Bitterness 20 EBU
ABV 6.8%

Lager Malt 6500g
Chocolate Malt 155g
White Sucrose 300g

Styrian Goldings 10g 90 mins
Saaz 20g 90 mins
Tettnang 15g 90 mins

Irish moss 10g 15 mins

Mash Temp 50degrees for 30 mins
66degrees for 60 mins

Boil Time 90 mins

[mysterio]

If you're doing these recipes you can get a really authentic touch by using Westmalle's or Chimay's yeast. White Labs and wYeast both do them.

http://www.mrmalty.com/yeast.htm

[DRB]

So is an Abbey a type of beer in itself like Dubbel,Duvel,or is it a general name for many types of belgium beer.

[mysterio]

If the beer is brewed by an abbey, it's an abbey beer. Or, it can just have an affiliation with an abbey, or even just take on the name of one. For example, you might call Leffe an abbey beer, but it's not actually brewed by the abbey anymore, it's brewed by interbrew. But you get different kinds of Leffe (blonde, brun, tripel, etc), so abbey beer isn't a distinct style in and of itself; it's more of an umberalla term. The same goes for Trappist beers, usually they make dubbels and tripels etc, but there are only five abbeys of the Trappist order that are allowed give their beers the Trappist appelation.

Sounds like the brewferm kit is a Dubbel.

[steve_flack]

As Mysterio says a Trappist one is brewed under the direct control of Trappist monks (usually they use professional brewers to do the actual brewing).

An Abbey beer is one that likes to use some Abbey's name in the hope of sounding monastic. Some Abbey beers are really good (better than some of the Trappists) - others are less successful.

Both Abbeys and Trappists can be pale or brown and range between 5% and 11% alcohol. There's a bunch of styles within the Abbey/Trappist umbrella

[DRB]

Thanks everyone I think I understand.On looking at beertools it says that there's no roast flavour going on in the dubbels etc,so will the roast flavour of chocolate come through on those recipes.

[steve_flack]

I will commit heresy here and say I think the Wheeler recipe will be too roasty and one dimensional. It will be the right colour etc but not the right flavour. If you want colour but not roasty then you could try using a small amount Carafa Special which is a dehusked black malt that is much less bitter than the normal black malt...it's used in Black lagers. It is very dark so you don't need much.

Special B is a rather dark crystal which gives a raisin flavour so would add a fair bit of colour. That and some type of Crystal Malt (CaraMunich usually) are very common in homebrew dubbel recipes.