Originally Posted by GordonT
My next go at this one I'm adding .75 oz of licorice at 15
My next brew will be my second time. Obviously, it will be an extract type, rather than all grain. I found this Ommegang Abbey Ale Clone extract with grains recipe from Brew magazine (thanks to former head brew master at Ommegang Brewery).
Ommegang Abbey Ale clone
(5 gallons/19 L, extract with grains)
OG = 1.074
FG = 1.013
IBU = 22
SRM = 27
ABV = 7.8%
3.33 lbs (1.51 kg) Weyermann Bavarian Pilsner liquid malt extract (late addition)
1 lb. 2 oz (0.51 kg) Pilsner malt
2.25 lbs (1.02 kg) aromatic malt
1 lb. 6.4 oz. (0.64 kg) crystal malt (20 degrees L)
2.25 lbs (1.02 kg) Briess Special Roast malt (50 degrees L)
2.66 lbs (1.21 kg) corn sugar
6.25 AAU Styrian Goldings hops (60 mins) (1.25 oz./35 g of 5% alpha acids)
0.33 oz Styrian Goldings hops (0 mins)
0.25 oz. (7.1 g) Curacao orange peel
0.5 oz. (14 g) licorice root
Wyeast 1214 (Belgian Ale) yeast or cultured Ommegang yeast
1.2 cups corn sugar (for priming)
Step by Step
Heat 10.5 qts (9.9 L) of steeping water in your brewpot to 124 degrees F (51 degrees C). In a separate pot, heat 7.9 qts. (7.4 L) of rinse water to 170 degrees F (77 degrees C). Place crushed grains in a large steeping bag and submerge bag in your brewpot. Heat steeping water quickly to 144 degrees F (62 degrees C), stirring occasionally, then turn down heat and slowly raise temperature to 169 degrees F (76 degrees C). It should take
about 30 minutes to go from 144 degrees F (62 degrees C) to 169 degrees F (76 degrees C). Remove the grain bag and place in a colander over your brewpot. Rinse grains slowly and evenly with hot rinse water. Heat this "grain tea" - approximately 17.4 qts (16.4 L) to a boil.
Boil wort for 60 minutes, adding corn sugar at the beginning of the boil and hops at time indicated. (There is no dried malt extract in the recipe.) Add liquid malt extract, orange peel and licorice with 15 minutes left in the boil. Cool wort and transfer to fermenter. Add water to make 5 gallons (19 L), aerate and pitch yeast.
Ferment 76-84 degrees F (24-29 degrees C). (Yes, that hot.) Condition for 2 weeks at 28 degrees F (-2 degrees C). Keg and adjust to 3.0 volumes CO2. Or bottle in heavy bottles with corn sugar with a target of 3.5 volumes of CO2.
1) Compared to your (Gordon's) recipe and this one...are there anything to modified?
2) How long do I ferment this in the primary? Does it depend on however long it takes to reach FG = 1.013?
3) Your recipe calls for 72F in primary and 60F in secondary. This one 76-84F in primary. How? Put the glass carboy in a large bucket, fill the bucket with water and put aquarium heater in to heat the water to 80F?
4) Condition at 28F??? Transfer to another carboy and put it in freezer.
This one seems more complicated. Yours seems easier but mashing is out of my league at this point. Hope you help the newbie.