ommegang abbey clone?

All Grain Recipe

Submitted By: EdwardDrapkin (Shared)
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Brewer: chad & eddie
Batch Size: 5.00 gal	Style: Belgian Specialty Ale (16E)
Boil Size: 5.95 gal	Style Guide: BJCP 2008
Color: 36.5 SRM	Equipment: stuff at chad's house
Bitterness: 25.6 IBUs	Boil Time: 60 min
Est OG: 1.074 (17.9° P)	Mash Profile: Ommegang Mash
Est FG: 1.012 SG (3.0° P)	Fermentation: Ale, Single Stage
ABV: 8.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5 lbs 10.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
2 lbs 8.00 oz	Special B Malt (180.0 SRM)	Grain	2
2 lbs	Aromatic Malt (26.0 SRM)	Grain	3
1 lbs 6.00 oz	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	4
2 lbs 4.00 oz	Candi Sugar, Clear (0.5 SRM)	Sugar	5
0.66 oz	Columbia [5.5%] - Boil 60 min	Hops	6
0.66 oz	Styrian Goldings [5.0%] - Boil 60 min	Hops	7
5.00 g	Curacao Orange Peel (Boil 15 min)	Misc	8
4.00 g	Licorice Root (Boil 15 min)	Misc	9
1.00 items	Anise, Star (Boil 15 min)	Misc	10
0.32 oz	Styrian Goldings [5.0%] - Boil 10 min	Hops	11
2.00 g	Coriander Seed (Boil 5 min)	Misc	12
1.0 pkgs	Belgian Ale Yeast (Wyeast Labs #1214)	Yeast	13

Notes

- add a pinch of cumin with the coriander seed - ferment @ 74-84F - condition 2 weeks @ 28F === I started with the BYO[1] recipe and made some modifications based on recipe research i've done 1. changed hops: originally 1.25 oz of goldings, changed to columbia and goldings mixture 2. added spices: originally only .5 oz of licorice root and .5 oz of orange peel, added anise and coriander and cumin 3. rebalanced the grains to use slightly more special b (+4 oz special b / -4 oz aromatic) because i didn't think it was dark enough before 4. changed sugar: changed from 2.25 lb corn sugar to 2.25 lb candi sugar http://byo.com/barleywine-and-imperial-stout/item/5-10-clones-from-the-dark-side

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