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Abby Ale (Single)

So I think most of this recipe relies on yeast and yeast health to be in style.
The yeast I chose this time is Wyeast 3787, Trappist Style High Gravity. Which is supposed to be the yeast used by Westmalle..
This recipe falls outside of the color guidelines for a Trappist Single because of the addition of the specialty malt. However I wanted to amplify the malt a bit and Special B fit the bill. The hops Wakatu (Hallertau Aroma) fall outside the terroir of Belgium but show promise with “restrained floral notes and freshly zested lime”.

4 Lbs Belgian Pilsner malt
3 Lbs German Pilsner malt
1 Lb White Wheat malt
4 oz Special B malt
8 oz Table Sugar (slightly caramelized)
.5 oz Wakatu (Hallertau Aroma) 60 min
1 oz Wakatu (Hallertau Aroma) 15 min
1 oz Wakatu (Hallertau Aroma) 10 min
1 oz French Strisslespalt Steep 20 min at 170F

I did a BIAB stepped mash aiming for 120-140-155 (with 30 min in between). Because this was my first stepped mash with my BIAB I over shot and ended at 130-140-160. I got sleepy and went to bed and in the morning drained and sparged with 1 gallon at 170F. My Beersmith calculations intended to put me at 1.048 and I ended up at 1.051 OG.

I successfully smacked my smack pack (which I’m bad at) and actually followed the directions on the Wyeast pack as closely as I could (which I don’t usually do).
I pitched the 3787 yeast at 77F. 8 hours later I had krausen. 20 hours later a SG of 1.045 at 64F (via Tilt)

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Somewhat similar to the Belgian IPA I did a few days ago. I found 3787 to take off pretty quickly

Mine is a bit more outside the style since I could not get ahold of any Belgian malt. Also did not do a step mash. I think your temps will work out fine. Was that manual step mash or do you have temp control?

It was manual. My thermometer has a temperature alarm that I relied on. My BIAB rested on a false bottom and trapped a hot pocket. So when the alarm went off and I stirred that much hotter mass boosted the temp.

I get a little concerned with water ratios when doing it manually. I assume you have to start thicker and work toward your desired ratio with the boil additions.

I used the process a couple of times with a Pils and a Vienna lager. They both came out pretty well.

I put in my full volume in right from the get go… Knowing what the grain, trub, boil off and equipment loss is… It’s accounted for… Sneezles61

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I do the same. I start at 5 gallons, add a gallon for sparge, boil off a gallon and then add whatever is lost to hop absorption at the end to bring it back to volume.

A smidge over a week later and the 3787 has taken this down to 1.009

I read that 3787 can get stuck easily. Especially if reaching a higher temp and then getting cooler. I started mine at 62 for a few days, then around 66 and now at 75 to get more esters. Have not taken a gravity reading yet because it is in a bucket and don’t want to introduce oxygen yet. Besides, there was a lot of yeast that had not flocculated yet.

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This (the recipe above) has turned into one of my tastiest brews of the year. The hops, malt and yeast really balanced out well.


Looks great. My IPA also came out very well with that yeast. Tremendous flavors and great overall balance.

Nice glass. From the Homebrew Shop of the Year.

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