chillHayze

Recipes 

Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.066 SG
Estimated Color: 5.3 SRM
Estimated IBU: 31.6 IBU
Brewhouse Efficiency: 73.0 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
4 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 32.0 %
4 lbs White Wheat Malt (2.4 SRM) Grain 32.0 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 8.0 %
1 lbs Munich Malt (9.0 SRM) Grain 8.0 %
1.00 oz Pearle [8.00%] (60 min) Hops 26.3 IBU
1.00 oz Pearle [8.00%] (5 min) Hops 5.2 IBU
2 lbs Honey (1.0 SRM) Sugar 16.0 %
8.0 oz Candi Sugar, Clear (0.5 SRM) Sugar 4.0 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale

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Look good together? Any input on the Abbey II yeasy. This will be my first attempt at brewing an Belgie. Feel free to add a 28" LCD in the hatch. And 22" rims.

__________________
RDWHAHB
Every little thing is gonna be alright.

rdwj

Recipes 

No orange peel or corriander?

__________________
On Tap: Whatever I just brewed (got sick of updating it)

chillHayze

Recipes 

Oh, do'h. Add .5 oz corriander!

What do you think about the Candi Sugar and Cara-Pils combo? They both add to head but kind of 'cancel' each other out a bit in body.

How long would you guys age this one?

__________________
RDWHAHB
Every little thing is gonna be alright.

rdwj

Recipes 

Also, I think I'd pick either the candi sugar or honey.

Every time I've used honey, it takes a LONG time to ferment out. I think the last one was almost 2 weeks. Other than that, I go with 2 weeks in the secondary and 3 in the keg (ok, 1 in the keg, but it was better after 3)

__________________
On Tap: Whatever I just brewed (got sick of updating it)