Abbey #10 1.2 
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: 25.8 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 29.4 IBUs | Boil Time: 120 min |
| Est OG: 1.096 (23.0° P) | Mash Profile: 4 Step Abbey Infusion Mash |
| Est FG: 1.024 SG (6.2° P) | Fermentation: Ale, Two Stage |
| ABV: 9.7% | Taste Rating: 0.0 |
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 12.64 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 |
| 1 lbs |
Candi Syrup, D-90 [Boil] (90.0 SRM) |
Extract |
8 |
| 0.75 oz |
Northern Brewer [9.3%] - Boil 60 min |
Hops |
9 |
| 1.00 oz |
Hallertauer Hersbrucker [3.1%] - Boil 30 min |
Hops |
10 |
| 1.00 oz |
Saaz [3.3%] - 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 |
Notes
Make own dark Candi syrup. Add 1.5# of TJ's cane sugar & turbinado with 3 cups of water. Keep temp @270-285F until about 90 SRM (likely 2 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.
2019:
Didn't make D-90 from scratch. Got lazy.
Yeast starter: 0.8 L using 2.6 oz DME and krausen from Tripel Dubbel and Tripel. Pitch with 1 pack of WY1762. Should yield about 295 billion cells or 0.7 billion cells/mL/° Plato pitch rate.
Mash in with tap water, 0.6 g gypsum, 1.1 g CaCl2, and 1.8 g baking soda.
Each step is 1.44 qts. 4.3 qts of water. Add 0.2 g gypsum, 0.4 g CaCl2, 0.6 g baking soda. Use 1/3 of water for each step.
Sparge water with 0.3 g gypsum, 0.4 g CaCl2, and 0.7 g baking soda per batch sparge.
3/24: 1.092. 5.2 gallons.
3/29: consistent fermentation, no need for blow off tube.
4/2: gravity of 1.016.
4/11: transferred to secondary. 1.015. Promising.This Recipe Has Not Been Rated
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