Recipe Type: Partial Mash
Yeast: Wyeast 1762 Belgian Abbey II
Yeast Starter: 1.9 L., stirplate
Batch Size (Gallons): 5.25
Original Gravity: 1.069
Final Gravity: 1.017
IBU: 26.2 (Daniels)
Boiling Time (Minutes): 99
Color: 6.13 SRM
Primary Fermentation (# of Days & Temp): 12 @ 65 - 74 deg. F. (see notes for schedule)
Tasting Notes: Rich maltiness, gentle spicy bitterness, light fruitiness, floral perfume aroma.

Adapted from Ron Jeffries' recipe in Brew Like a Monk, pg. 229.

Ingredients

Fermentables
- 4.5 lb. Dingemans Pilsener Malt (40%)
- 5.8 lb. Wheat Liquid Malt Extract (51.2%) (William's Brewing German Weizenmalt, 60% wheat, 40% pilsener)
- 1.0 lb. Corn Sugar (8.8%)

Hops
- 1.1 oz. Styrian Goldings (3.5% AA, pellets) (57.9%) - 60 min
- 0.6 oz. Hersbrucker (4.0% AA, pellets) (31.6%) - 45 min
- 0.2 oz. Crystal (3.2% AA, pellets) (10.5%) - 0 min

Mash
- Single step infusion, double batch sparge
- Time (Minutes): 90
- Temperature (Fahrenheit): Target was 147. Actual was 149 down to 146 over 90 min.
- Efficiency: 81.26%

Notes
- Boil Size (Gallons): 5.0
- Long boil time (99 min.) to ensure sufficient reduction of DMS.
- Fermentation finished after 12 days, but total time in primary fermenter was 30 days.
- Fermentation schedule: 3 days at 65 deg. F., 3 days at 70 deg. F., 6 days at 74 deg. F.
- Alcohol: 6.85% abv
- Apparent degree of attenuation: 75.4%
- Carbonation: 2.6 volumes CO2

Enjoy!

-Steve