Smash Abbey Ale

[illomenbrewery]

I am thinking of trying the following recipe. I have high gravity yeast and would like to try to make a SMaSH Abbey Ale with this. What do you guys think? Anything you would change? I am also thinking of also adding Wyeast 1762 (Belgian Abbey II) to bottle condition.



SMASH Abbey Ale

10.5 lbs 2 row pale malt
6.8 AAU Saaz (60 mins)
Wyeast 3787 High Gravity


mash temp 150 degrees for 60 mins
75 min boil with 1 addition of hops at 60 mins
wort chilled to 72 degrees and yeast was pitched

Bottle condition 30 days

 

[brew_ny]

I like to mash my SMaSH brews at 154 - 156 F it gives the beer more body

but your recipe looks good I like Saaz a lot

all the best

S_M

 

[illomenbrewery]

I like to mash my SMaSH brews at 154 - 156 F it gives the beer more body

but your recipe looks good I like Saaz a lot

all the best

S_M

Thanks for the quick response, what do you think about adding Wyeast 1762 (Belgian Abbey II) to bottle condition? I have not tried that in the past, but I am interested in trying it.

 

[brew_ny]

Thanks for the quick response, what do you think about adding Wyeast 1762 (Belgian Abbey II) to bottle condition? I have not tried that in the past, but I am interested in trying it.

I have never used it I use US-05 almost all the time and if I use something else I use 04

but whatever you do please let us know how it worked for you

S_M