ABBEY PALE ALE
The word "abbey" in a beer name indicates the brewer's desire to brew like a trappist monk, and we're no different. Our abbey pale ale uses White Labs wlp500 yeast which, as legend would have it, is the same strain as that used by Chimay.
Jaggery is an unrefined sugar and its addition gives strength without body, thus enabling a 6% beer which is still drinkable. The jaggery should be chopped up and added during the boil. Any other type of sugar could be substituted.
|Fermentable||% of grist||Weight|
|Munich Malt (Pale)||10%||530g|
|Hallertauer Mittlefruh||3.6%||60g||90 mins||22 IBU|
|Saaz||3.1%||40g||15 mins||6 IBU|
Mash Time: 60 minutes
Mash Temp: 67C
Final Volume: 23 Litres
Original Gravity: 1.055
Final Gravity (est): 1.009
Alcohol Content: 6% ABV
Bitterness: 28 IBU
Colour: 22 EBC
Fermented with 1 vial of wlp500 trappist yeast