Abbey #10 1.5 - Copy

All Grain Recipe

Submitted By: ashore13 (Shared)
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Brewer: Andrew Shore
Batch Size: 16.50 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 20.78 galStyle Guide: BJCP 2015
Color: 25.3 SRMEquipment: 20 Gallon BoilerMaker™ (15 gal/57 L)
Bitterness: 32.2 IBUsBoil Time: 120 min
Est OG: 1.080 (19.3° P)Mash Profile: 3 Step Abbey Infusion
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 9.1%Taste Rating: 0.0

Ingredients
Amount Name Type #
26.69 gal Solstice Farm Well Water 1
0.25 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
6.38 g Salt (Mash 60 min) Misc 3
14.53 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
0.96 g Calcium Chloride (Mash 60 min) Misc 5
36 lbs 0.24 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 6
1 lbs 10.41 oz Caramunich II (Weyermann) (63.0 SRM) Grain 7
9 lbs 12.07 oz Munich I (Weyermann) (7.1 SRM) Grain 8
0.03 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 9
0.74 g Salt (Sparge 60 min) Misc 10
1.68 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 11
0.11 g Calcium Chloride (Sparge 60 min) Misc 12
2.25 oz Northern Brewer [7.5%] - First Wort Hops 13
3 lbs 0.02 oz Candi Syrup, D-90 [Boil] (90.0 SRM) Extract 14
2.82 oz Saaz [3.4%] - Boil 28 min Hops 15
2.82 oz Hallertauer Mittelfrueh [3.6%] - Boil 15 min Hops 16
3 lbs 0.02 oz Candi Syrup, D-180 [Boil for 1 min] [Boil] (180.0 SRM) Extract 17
2.9 pkgs Belgian Ale W (Omega #OYL-028) Yeast 18

Notes

Age beer at least 3 months before drinking. Will need to mellow out. Green cap. Make fourth in Abbey #6/8/Tripel/10 series. Make own D-90 Candi syrup. (Ca ppm): 60 (Mg ppm): 16 (Na ppm): 22 (Cl ppm): 60 (SO4 ppm):74 Ratio: 0.81 2022 4/2: Yeast starter: 1 L using 3.3 oz DME and krausen from Tripel. 265 billion cells or 0.6 billion cells/mL/° Plato pitch rate. Krausen grabbed on 3/21. 4/3: brew day. Mash in with 1 g CaCl2, 2 g epsom salt, and 3 mL lactic acid. Second infusion with: 0.3 g CaCl2 and 0.6 g epsom salt. Third infusion with: 0.5 g CaCl2, 1.1 g epsom salt, and 0.5 mL lactic acid. Sparge in 2 batches with 0.25 g CaCl2, 0.5 g epsom salt per batch sparge. Mash temps 147°F/153°F/168°F. 1.057 mash gravity. About 8 gal of wort preboil. 1.080. 5.75 gal. Didn't boil hard enough AGAIN (is it getting more humid?). Pitched yeast @69°F. Pitched what had dropped out in flask after 6 hours of chilling. Temp controlled to 68°F. 4/11: 76°F. 1.015. 4/14: 1.012. 77.5°F. Increased SP to 80°F to encourage it to drop 1-2 more points. 4/15: 1.011. Turned off temp control. Letting slowly drift to ambient (63°F). 4/24: transferred into bottling bucket & sealed. Needed fermenter, but waiting for bottles to arrive. 4/37: bottled.

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