Recipe Type: All Grain
Yeast: Wyeast 1762 Belgian Abbey Ale II
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.055
Final Gravity: ?
IBU: 32.6
Boiling Time (Minutes): 90
Color: 15 SRM
Primary Fermentation (# of Days & Temp): 5-7 @ 65-70
Secondary Fermentation (# of Days & Temp): 5-7 @ 60-65

10 lbs. American 2 row Pale ale malt (2.0 SRM)
1 lb. Biscuit (23 srm)
1 lb. Crystal 120L
.5 Rice Hulls

1 oz. East Kent Goldings (4.8) for 65 min.
1 oz. Tettenger (4.4) for 30 min.
1 oz. Tettenger (4.2) for 15 min.

Wyeast Belgian Abbey Ale W1762 - 1.75 oz.
Yeast starter - 16 oz. water and 1/3 cup light DME - Prepared 24 hours in advance

Single infusion mash
mash in 4 gal water @ 155 degrees for 1 hour
mash out 1.5 gal water @ 180 degrees for 5 minutes
First runnings will yield roughly 4 gal.
BeerSmith suggests sparging with 4.9 gal, I sparged with 4 gal @ 170 degrees
Second runnings will yield approx. 3.75 gal.
Boil volume will be approx. 7.5 gal.

Start boil
Boil for 25 min before first hop addition
1st addition: 1 oz. East Kent Goldings hops (4.8) for 65 min
2nd addition: 1 oz. Tettenger (4.4) for 30 min
3rd addition: 1 oz. Tettenger (4.2) for 15 min