Abbey #10 1.1 
All Grain Recipe
Submitted By: ashore13 (Shared)
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| Brewer: Andrew Shore | |
| Batch Size: 5.00 gal | Style: Belgian Dark Strong Ale (26D) |
| Boil Size: 7.06 gal | Style Guide: BJCP 2015 |
| Color: 27.8 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 34.5 IBUs | Boil Time: 120 min |
| Est OG: 1.097 (23.1° P) | Mash Profile: 4 Step Abbey Infusion Mash |
| Est FG: 1.025 SG (6.2° P) | Fermentation: Ale, Two Stage |
| ABV: 9.8% | Taste Rating: 37.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.38 gal |
Washington, DC |
Water |
1 |
| 1.80 g |
Baking Soda (Mash 60 min) |
Misc |
2 |
| 0.30 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 1.20 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 10 lbs 4.60 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
5 |
| 1 lbs |
Caramunich II (Weyermann) (63.0 SRM) |
Grain |
6 |
| 3 lbs 3.68 oz |
Vienna Malt (3.5 SRM) |
Grain |
7 |
| 0.75 oz |
Brewer's Gold [10.5%] - First Wort |
Hops |
8 |
| 1 lbs 8.00 oz |
Candi Syrup, D-90 [Boil] (90.0 SRM) |
Extract |
9 |
| 1.25 oz |
Hallertauer Hersbrucker [2.2%] - Boil 30 min |
Hops |
10 |
| 1.00 oz |
Saaz [3.2%] - Boil 15 min |
Hops |
11 |
| 1 lbs |
Candi Syrup, D-180 [Primary] (180.0 SRM) |
Extract |
12 |
| 1.0 pkgs |
Belgian Ale Yeast (Wyeast Labs #1214) |
Yeast |
13 |
Taste Notes
37 and placed 2nd in Belgian Strong Ale @Dominion Cup on 8/11.
Only issues are warmth and receding head.Notes
Make own dark Candi syrup. Add 2.5# of TJ's cane sugar & turbinado with 3 cups of water. Keep temp @270-285F until about 120-180 SRM (likely 3 hours)
Age beer at least 3 months before drinking. Will need to mellow out.
Green cap.
Make fourth in Abbey #6/8/Tripel/11 series.
2018:
Make D-90 Candi syrup using 1.5# of sugar, 3 cups water, small amount of DAP. Add 0.5 cup water at end to keep in liquid form.
Yeast starter: 0.8 L using 2.6 oz DME and krausen from Tripel. Pitch with 1 pack of WY1214. Should yield about 295 billion cells or 0.7 billion cells/mL/° Plato pitch rate.
Mash in with tap water, 0.3 g gypsum, 1.2 g CaCl2, and 1.8 g baking soda.
Each step is 1.44 qts. 4.3 qts of water. Add 0.1 g gypsum, 0.4 g CaCl2, 0.9 g baking soda. Use 1/3 of water for each step.
Sparge water with 0.3 g gypsum, 0.8 g CaCl2, and 1 g baking soda per batch sparge.
Need to buy: 6# 8.4 oz pill malt, 13.9 oz Vienna, 0.75# Caramunich II, 1 oz Brewer's gold, WY1214. Remainder is leftover pils, Vienna, Caramunich from previous brews.
2018
3/22: made 0.8L 1.030 OG starter with yeast from Tripel. Made 1.5# of copper colored Candi syrup as directed above. Took 2 hours. Similar color to last year.
3/25: first saccharification took a bit longer. Water wasn't heated in time. Missed temp on 3rd step for some reason. Stayed at 150F. 4th step was closer to 154F. Overboiled to 4.5 gal, 1.107 gravity (77% efficiency). Added 0.5 gal of water @91F. Gravity dropped to 1.095. Temp was 72F.
3/26: temp dropped to 68F. Pitched yeast in am. CO2 production in pm.
3/27: consistent/near constant CO2 production. Not blowing off into tube.
4/1: gravity down to 1.014. will transfer after it drops to 1.012. Apparently pitched the right amount of yeast, krausen didn't blow off out of tube.
4/8: dropped to 1.013. transferred. Caramelized banana flavor dominates.
5/6: 1.013. Some hot alcohol (it is 10.8%), but great balance of yeast esters (banana, dark fruit like plum), clove phenols, and blend of dark sugars, candied raisin?, and a hint of chocolate.
5/11: bottled. 51 bottles.
8/11: 37 and placed 2nd in Belgian Strong Ale @Dominion Cup. Only negative comment was that it's young.This Recipe Has Not Been Rated
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