Recipe Type: Partial Mash
Yeast: White Labs WLP530 Abbey Ale
Yeast Starter: 1 quart, 2 days
Additional Yeast or Yeast Starter: 21 days in glass, 64 deg
Batch Size (Gallons): 5
Original Gravity: 1.078
Final Gravity: 1.012
IBU: 42
Boiling Time (Minutes): 60
Color: 7
Primary Fermentation (# of Days & Temp): 15 @ 64
Additional Fermentation: Bottle conditioning, 4 oz sugar
Secondary Fermentation (# of Days & Temp): 21 @ 64
Tasting Notes: "Moderate yeast character and medium spicy hop. Moderate bitterness balances malt int

Specialty grain (all 175 deg for 60 min):
-- 5 lbs Belgian Pils
-- 1/2 lb Belgian Aromatic

Malt:
-- 4.5 lbs light dry extract (60 min)
-- 2.5 lbs cane sugar (60 min)

Hops:
-- 1 oz Goldings (60 min)
-- 1 oz Tettnanger (30 min)
-- 1 oz Fuggles (25 min)
-- 1 oz Saaz (5 min)

Target Original Gravity: 1.08
Achieved OG: 1.078
Final Gravity: 1.012

ABV%: 9.2%
IBU: 35

Mashed at 175 degrees in the oven for 60 minutes. Transitioned to kettle, and brought to a boil. Stole some wort to make a 2-day, 1-quart starter. Added other fermentables and hops according to schedule. Cooled and moved to fermenter. Pitched. Moved to secondary. Primed and bottled.