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Old 03-13-2007, 02:18 PM   #1
Cheesefood
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Default Lazy Monk Abbey Ale

Recipe Type: Partial Mash
Yeast: Wyeast 1762, Belgian Abbey II
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5.25
Original Gravity: ???
Final Gravity: ???
IBU: ???
Boiling Time (Minutes): 60
Color: ???
Primary Fermentation (# of Days & Temp): 10
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): 14

Lazy Monk Belgian Ale is a variation on the Northern Brewer "Phat Tyre" beer kit. Since this is more Belgian than Fat Tire, I've named it Lazy Monk since it's a Fat, Tired Abbey Style.

Fermentables:

6 lbs Munich Malt LME
1 lb Extra Light DME

.5 lbs Victory malt (grain)
.5 lbs Caramel 60l (grain)
.25 lbs Belgian Aromatic (grain)
.5 lbs 6 row (grain)

Hops:
1 oz Liberty, pellet @ 60
1 oz Hallertauer, whole @ 15
1 oz Hallertauer, whole @ 5

Yeast:
Wyeast 1762, Belgian Abbey II

Extras:
Irish Moss @ 15

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Past Winners: Caramel Cream Ale #1, Hoegaarden Clone, Boom-Boom Vanilla Ale, Lazy Monk Abbey Style, Amarillo Cream Ale. (AG),

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