Belgian Newts Grand Reserve Abbey Ale

Big rich Belgian Strong Abbey ale along the lines of Chimay Blue.

Brewer:	The Newt King		Email:	-
Beer:	Belgian Newts Grand Reserve Abbey Ale		Style:	Belgian Strong Ale
Type:	All grain		Size:	10 gallons
Color:	35 HCU (~17 SRM)		Bitterness:	35 IBU
OG:	1.089		FG:	1.019
Alcohol:	9.0% v/v (7.1% w/w)
Water:	Pre boiled tap water.
Grain:	20 lb. Belgian Pilsner 5 lb. Belgian Munich 1 lb. Belgian aromatic 1 lb. German Vienna 1 lb. Belgian Special B
Mash:	77% efficiency
	Mash at 150° with 7 gallons for 40 min. Remove 2 gallons and boil for 10 min then return raising temp to 155° and mash for 30 mins. Sparge with 10 gallons 175° water.
Boil:	90 minutes	SG 1.074	12 gallons
	2 lb. Light Belgian candi sugar carmilized on stove
	Irish moss at 30 min
Hops:	2 oz. Fuggles (4.75% AA, 60 min.) 2 oz. Kent Goldings (5% AA, 60 min.) 1 oz. Hallertauer (4.25% AA, 40 min.) 1 oz. Ultra (2.8% AA, 20 min.)
Yeast:	White labs Trappist Ale Yeast stepped twiced to a 2 quart starter.
Log:	Ferment at 60° to reduce banana esters. Ferment Primary for 1 week then transfer to secondary for 1 month.
Carbonation:	4/5 cup of corn sugar per five gallons.

Recipe posted 04/21/98.