Mel's Abby Brew

This is a Chimmay clone. It has a high specific gravity and needs alot of yeast. The Belgium Abby yeast was slow in starting so I pitched 2 packets of ale yeast. I'm sure the flavor would be better with just the abby yeast but I don't think it would ferment as well. I also pitched a packet of Champaign yeast in the secondary. This beer won't take you to heaven but it will get you close enough to see the pearly gates! You may not see God but you will be talking to him after just two of these.

Brewer:	TONY		Email:	trosini@prolog.net
Beer:	Mel's Abby Brew		Style:	Belgian Strong Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	73 HCU (~28 SRM)		Bitterness:	9 IBU
OG:	1.086		FG:	1.018
Alcohol:	8.8% v/v (6.9% w/w)
Water:	Bottled water
Grain:	1 lb. Belgian Special B 4 oz. American chocolate
Steep:	30 mins at 160 F
Boil:	60 minutes	SG 1.215	2 gallons
	8 lb. Light dry malt extract 1 lb. Belgian candi sugar 4 oz. Molasses
	Irish Moss was pitiched in the wort with 15 mins left.
Hops:	2 oz. Tettnanger (4.5% AA, 60 min.) 1 oz. Saaz (3.75% AA, 30 min.)
Yeast:	Belgium Abby with an assist from ale yeast and Red Star Champaign yeast pitched in the seconday. The third stage fermenting makes for a very smooth beer.
Log:	Fermented 8 days in primary. 10 days in secondary with champaign yeast pitched in the secondary. The beer was then transferred to a glass carboy for 4 weeks. It had a very strong alcohol taste after 4 weeks in the bottles but that has mellowed out with time. It just keeps getting better.
Carbonation:	3/4 cups sugar used for priming
Tasting:	Beer is strong and smooth. Very drinkable in small amounts. this is a sipping beer.

Recipe posted 02/14/02.