MONKSTER ALE
Belgian Abbey Ale 10 gallons O.G. 1.080 17# Belgian pilsner malt 5# German munich malt 1# Belgian special B malt 10 HBU Northern Brewer hops (boil 90 minutes) 3# Belgian amber candi sugar (boil 90 minutes) 2 oz. Styrian Goldings hops (boil 15 minutes) 1/4 oz. Northern Brewer hops (boil 3 minutes) 1/4 oz. Saaz hops (boil 3 minutes) 2 tsp. Irish Moss (boil 15 minutes) 2 Tbsp. Yeast Energizer 2 packages Wyeast 1762 Belgian Abbey II Mash 90 minutes at 152F with 1.3 quart of water to each pound of grain. Sparge at 170F for 1 hour. Add first addition of hops after hot break and start 90 minute boil from there. Chill wort to 60F, add yeast and ferment at 65F. Transfer to glass carboys after 2 weeks. Age 2 months in kegs. |
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