Belgian Abbey Ale

The Drury Brewery brewed up our 24th batch beer today.  Received a kit for a Belgian Ale for Christmas and modified slightly to add a bit more alcohol and a Wyeast Abbey Ale yest.

Malts & Fermentables

  • 6oz 2-Row Barley Malt
  • 3.3lb Light LME
  • 1lb Extra Light DME
  • 2lb Light DME
  • 1lb Wheat DME

Hops

  • 1oz Northern Brewer (60 min)
  • 1oz Styrian Golding (20 min)
  • 1oz Saaz (5min)

Adjuncts

  • 1lb Light Belgian Candy Sugar

Yeast

  • Wyeast 1214 Belgian Abbey Ale

O.G. – 1.062

Oak Aged English-Style IPA

This was our first real attempt at writing our own recipe.  Could not be happier with the results.  The original idea came from a one off i tried at the Cascade Barrel House.  They had an English-Style IPA aged for 6 months in Pinot Barrels.  I believe that it was my first time ever venturing away from their sours.  It was also my first time, at least in many years, trying an English-Style IPA.   Fell in love with the style.

This was our 20th batch.

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