Belgian Abbey Ale

Brewer:	Drunk Monk		Email:	msp@dplus.net
URL:	http://www.dmhomebrew.com
Beer:	Belgian Abbey Ale		Style:	Belgian Strong Ale
Type:	Partial mash		Size:	5 gallons
Color:	28 HCU (~15 SRM)		Bitterness:	22 IBU
OG:	1.083		FG:	1.013
Alcohol:	9.1% v/v (7.1% w/w)
Water:	Filtered Water 1 tsp Gyspum in mash 1/2 lb candy sugar 1 tb Corrander Seed (10 min) Crushed with spoon 1 tb Curacao bitter Orange peel (10 min)
Grain:	1 lb. Belgian Pale 2 lb. Belgian Munich 8 oz. Belgian CaraVienne 4 oz. Caramunich 12 oz. Carapils
Mash:	60% efficiency
	1 1/4 Gal. water 130 deg. Protein rest for 30 min. (115-122) Add enough water to raise temp to 150 deg. Hold at 150 deg for 15 min. Add more boiling water to raise temp. to 158 deg. and hold for 20 min. Sparge with 1 gal water at 170 deg
Boil:	minutes	SG 1.139	3 gallons
	8 lb. Amber malt extract 8 oz. Candy Sugar
	1/2 tsp Irish Moss 15 min before finish. 1 tbp Gelatin in Secondary
Hops:	1 oz. Northern Brewer (8% AA, 60 min.) 2 oz. Hallertauer (4% AA, 30 min.) .5 oz. Saaz (aroma)
Yeast:	Wyeast Belgian Ale # 1214
Log:	4-5 days in primary 10-14 days in seconary Wait at least 6-8 weeks before drinking.

Recipe posted 01/07/01.