Here is my recipe that I created with BeerSmith after reading the Abbey Ale description on NBB's website. It's pretty close to the recipe posted earlier in this thread, but it is slightly different (e.g., mine has chocolate malt, per NBB's website). I did feel that it came out pretty close, though.
A couple of things:
1) I bittered with Magnum because I bitter all of my German and Belgian brews with Magnum. Swap out with same IBUs of Target if you want to be as close to NBB as possible. Unless you have a very sensitive palette, I doubt most people could tell the difference on a bittering hop, especially at such low IBUs.
2) I used WLP550 because I like it better. I think NBB uses WLP500, but I'm not a fan of that strain, so I don't use it.
BeerSmith 2 Recipe Printout -
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Recipe: Abbey Ale
Brewer: KWS
Asst Brewer:
Style: Belgian Dubbel
TYPE: All Grain
Recipe Specifications
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Boil Size: 7.97 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.065 SG
Estimated Color: 15.1 SRM
Estimated IBU: 19.6 IBUs
Brewhouse Efficiency: 85.00 %
Est Mash Efficiency: 85.0 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
7 lbs 4.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 64.4 %
1 lbs 12.0 oz Munich Malt - 10L (10.0 SRM) Grain 2 15.6 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 4.4 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 4.4 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 5 2.2 %
1.00 mg Fermcap S (Mash 0.0 mins) Other 6 -
0.29 oz Magnum [14.70 %] - Boil 60.0 min Hop 7 14.7 IBUs
0.50 oz Willamette [4.30 %] - Boil 15.0 min Hop 8 3.6 IBUs
0.50 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 9 -
0.50 oz Liberty [3.90 %] - Boil 5.0 min Hop 10 1.3 IBUs
1 lbs Cane Sugar [Boil for 5 min](0.0 SRM) Sugar 11 8.9 %
0.50 tsp Yeast Nutrient (Boil 0.0 mins) Other 12 -
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 Yeast 13 -
Mash Schedule: BIAB, Pilsner Step Mash
Total Grain Weight: 11 lbs 4.0 oz
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Name Description Step Temperat Step Time
Dough-In Add 29.7 qt of water at 96.3 F 95.0 F 5 min
Acid Rest Add -0.0 qt of water and heat to 111.0 111.0 F 10 min
Protein Rest Add -0.0 qt of water and heat to 125.0 125.0 F 15 min
Saccharification Add 0.0 qt of water and heat to 144.0 F 144.0 F 45 min
Saccharification Add -0.0 qt of water and heat to 158.0 158.0 F 30 min
Sparge: Remove grains, and prepare to boil wort
Notes:
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WLP550
Pitch at 68° and gradually increase temp to 75° over the course of a week. Hold at 75° until fermentation is complete.
Created with BeerSmith 2 -
http://www.beersmith.com
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