Recipe Type: All Grain
Yeast: WLP530 Abbey Ale
Yeast Starter: Yes
Batch Size (Gallons): 5.25
Original Gravity: 1.079
Final Gravity: 1.019
IBU: 61.6
Boiling Time (Minutes): 60
Color: 38.97
Primary Fermentation (# of Days & Temp): 14 @ 58F
Secondary Fermentation (# of Days & Temp): 14 @ 58F
Tasting Notes: Slight spicy hop flavor with lots o'chocolate

This is my Xmas 2011 giveaway beer. Drinking one now, so I feel compelled to post. This is good!

• 14 lbs Belgian Pale
• 1 lb Chocolate Malt
• 12 oz Roasted Barley
• 9 oz Belgian Debittered Black
• 7 oz Belgian Special B
• 22 oz Oats Flaked

• 2 oz Styrian Goldings (Pellets, 6.00 %AA) boiled 60 min.
• .5 oz Saaz (Pellets, 5.00 %AA) boiled 30 min.
• .5 oz Saaz (Pellets, 5.00 %AA) boiled 2 min.

• 7 oz Belgian Chocolate (Cote d'Or Bittersweet Chocolate, one 3.5 oz bar of 86% and one 3.5 oz bar of 70%) chopped and boiled 10 mins.
• 4 oz Cacao Nibs (bagged and added to secondary for 2 weeks)

• 1 vial White Labs WLP530 Abbey Ale (big starter)

The juju:


The mess... VIGOROUS primary!


The custom caps from BottleMark:


The finished product: