Abbey #10 1.5 - Copy 
All Grain Recipe
Submitted By: ashore13 (Shared)
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| Brewer: Andrew Shore | |
| Batch Size: 16.50 gal | Style: Belgian Dark Strong Ale (26D) |
| Boil Size: 20.78 gal | Style Guide: BJCP 2015 |
| Color: 25.3 SRM | Equipment: 20 Gallon BoilerMaker™ (15 gal/57 L) |
| Bitterness: 32.2 IBUs | Boil 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.This Recipe Has Not Been Rated
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