Abbey Ale Beer Recipe

Abbey Ale Beer Recipe is a classic Belgian style beer that has been brewed for centuries by Trappist monks in Belgium. This rich and complex beer is known for its spicy alcohol notes and malty flavor. This recipe provides step-by-step instructions to brew a delicious Abbey Ale Beer at home.

Abbey Ale Beer

Traditionally, each Belgian monastery created its own unique style of high-quality beer. This example has a complex malty flavour with spicy alcohol notes.
Prep Time1 hour
Cook Time1 hour 12 minutes
To Ferment28 days
Course: Beer
Cuisine: Ale
Keyword: Abbey Ale Beer
Servings: 40 Pints
Calories: 254kcal
Author: Dan Smullen


  • 1 Large pot for mashing and boiling
  • 1 Fermenter (plastic or glass carboy)
  • 1 Airlock and bung
  • 1 Thermometer
  • 1 Hydrometer
  • 1 Funnel
  • 1 Auto-siphon or siphon tubing
  • 1 Bottles or keg and CO2 system
  • 1 Bottle filler (if bottling)
  • 1 Bottle capper (if bottling)
  • 1 Sanitizer (e.g. Star San)
  • 1 Grain bag (optional)
  • 1 Mash paddle or spoon
  • 1 Wort chiller (optional)


For the Mash – Liquor 15 Litres (26 Pints) – Mash Time 1 hr – Temperature 65°c/149 °F

  • 10 lb Belgian Pilsner Malt Quantity 4.5kg
  • lb Vienna Malt Quantity 1kg
  • 1.2 lb Biscuit Malt Quantity 500kg

For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 15 mins

  • ¾ oz (Hops) Perle 8% When to add – At start of boil (IBU 17.5)
  • ¾ oz (Hops) Styrian Golding 5.5% When to add – For last 15 mins of boil (IBU 2.3)
  • 1 tsp Protofloc Other – When to add – For last 15 mins of boil

To Ferment – 22°C (72°F) – Conditioning 6 weeks at 12°C (54°F)

  • 1 Wyeast 1214 Belgian Abbey Style Ale



  • Heat the 15 liters (26 pints) of liquor to a temperature of 65°C (149°F) in a large pot or mash tun.
  • Add the Belgian Pilsner Malt, Vienna Malt, and Biscuit Malt to the liquor and stir well to ensure all the grains are wet.
  • Let the mash sit for 1 hour, maintaining the temperature at 65°C (149°F).
  • After 1 hour, strain the liquid from the grain using a colander or strainer, collecting the liquid in a separate pot.


  • Bring the 27 liters (47½ pints) of liquor to a boil in a large pot.
  • Add the Perle hops to the pot and let them boil for the entire hour.
  • Add the Styrian Golding hops and Protofloc to the pot during the last 15 minutes of boiling.
  • After 1 hour, turn off the heat and let the liquid cool down to room temperature.


  • Once the liquid has cooled down to around 22°C (72°F), transfer it to a sterilized fermenting vessel.
  • Add the Wyeast 1214 Belgian Abbey Style Ale to the vessel and stir well.
  • Seal the vessel with an airlock and let it ferment for 7 weeks at a temperature of 22°C (72°F).
  • After 7 weeks, transfer the beer to a sterilized conditioning vessel and store it at a temperature of 12°C (54°F) for 6 weeks.

Bottle or Keg:

  • Once the conditioning is complete, you can bottle or keg the beer as desired.
  • If bottling, add priming sugar to the bottles before filling them with the beer.
  • Let the bottles condition for a few weeks to allow the beer to carbonate.
Makes 🍻Ready to Drink 🍺Estimated ABVBitterness RatingColor Rating
23 Litres (40 Pints)7 Weeks6.4%19.8 IBU12.1 EBC

Rich and complex flavor

This Abbey Ale Beer recipe is perfect for those who enjoy a rich and complex beer. The combination of Belgian pilsner, Vienna, and biscuit malts creates a malty flavor that is complemented by spicy alcohol notes.

Balanced bitterness and aroma

The blend of Perle and Styrian Golding hops adds a balanced bitterness and aroma to the beer, making it enjoyable to drink from start to finish.

Authentic Belgian style

If you’re a fan of Belgian style beers, then this recipe is a must-try. It follows traditional brewing techniques and uses Wyeast 1214 Belgian Abbey Style Ale yeast, giving it an authentic Belgian flavor.

Rewarding brewing experience

While this recipe does require some time and effort, the end result is a rewarding and delicious beer that you can proudly share with friends and family. Plus, there’s nothing quite like the satisfaction of brewing your own beer from scratch.

FAQ on Making this Abbey Ale Beer Recipe

What type of hops are used in this recipe?

The recipe calls for Perle and Styrian Golding hops.

What temperature should the mash be at?

The mash should be at a temperature of 65°C/149°F.

What is the expected ABV of the beer?

The estimated ABV is 6.4%.

What type of yeast is used in this recipe?

The recipe uses Wyeast 1214 Belgian Abbey Style Ale yeast.

What equipment do I need to make this beer?

You will need a mash tun, boil kettle, fermenter, and bottling equipment, among others.

How many pints of beer does this recipe make?

The recipe makes 40 pints or 23 liters of beer.

What is the purpose of adding Protofloc to the boil?

Protofloc is added to help clarify the beer by causing proteins to clump together and settle out of the wort.

How does the conditioning temperature affect the flavor of the beer?

The conditioning temperature affects the yeast’s ability to clean up any off-flavors or aromas, resulting in a smoother and more refined taste.

What is the difference between Abbey Ale Beer and Trappist Ale?

Trappist Ale is brewed by monks within the walls of a Trappist monastery, while Abbey Ale Beer is brewed by commercial breweries using traditional Trappist brewing methods.

How does the biscuit malt affect the flavor of the beer?

Biscuit malt adds a nutty and toasty flavor to the beer, as well as a slight sweetness.

Dan Smullen Beer is my life profile

Hi, I'm Dan, founder of BeerIsMyLife. I've been an avid homebrewer for over ten years, and beer is my true passion. I've traveled all over the world, visiting breweries, tasting beer, as well as making my own batches. I set up this blog to share that experience with you.

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