runnermikedmd

Recipes 

Im trying to make something simmilar to Ommegang Abbey ale tomorrow and was wondering what you think about this recipe.

11 lbs Bel. Pale Malt
1 lb Munich Malt
1 lb Special B
(Mash 15 min at 144 and 60 min at 152. Sparge at 170)

1lb Corn sugar
.5lb Light DME
1OZ Hallertauer for 90 min
1 oz Hallertauer for 10 min

OG: 1.080
FG: 1.020
7.86% ABV

Wyeast 1214 (Belgian Abbey) - Already in a starter so cant change this!

I have heard mixed opinions on adding any spices like licorice. Any thoughts?

Thanks!

Oldsock

Recipes 

Brew Like a Monk has more details IIRC. I would suggest swapping out some of the special b, 1 lb is more than I enjoy (to me it tastes like there is a touch of chocolate malt in there). The original uses a blend of 5 spices, but if you want to spice go very light (no more than a couple grams of anything). I certainly get some anise notes, so that would be something to consider.

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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

MarkSheffield

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Why the mash at 144? isn't that too low for conversion and too high for protein stabilization? Just wondering

GordonT

Recipes 

I researched this from several sources and came up with the following:

11 lbs lager malt
2 lbs Special B
2 lbs Aromatic
1 lb 30 - 40 Crystal
one bottle of dark Rogers syrup
1 oz Haller boil
.5 Saaz at 5 minutes

The spicing took me the longest to find good information on but I'm fairly certain this is close.

orange zest - zest of two mandarins at 15
licorice root - .5 oz at 15
fresh cracked coriander seed - .4 at end
although I heard from one source that cumin was used I did not add it

yeast is Wyeast Ardennes from a smack pack

Fermentation temp. was close to 70 - 72 F through Primary.
This has been in a keg for about a week and its fantastic.