runnermikedmd
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- Jan 24, 2009
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Im trying to make something simmilar to Ommegang Abbey ale tomorrow and was wondering what you think about this recipe.
11 lbs Bel. Pale Malt
1 lb Munich Malt
1 lb Special B
(Mash 15 min at 144 and 60 min at 152. Sparge at 170)
1lb Corn sugar
.5lb Light DME
1OZ Hallertauer for 90 min
1 oz Hallertauer for 10 min
OG: 1.080
FG: 1.020
7.86% ABV
Wyeast 1214 (Belgian Abbey) - Already in a starter so cant change this!
I have heard mixed opinions on adding any spices like licorice. Any thoughts?
Thanks!
11 lbs Bel. Pale Malt
1 lb Munich Malt
1 lb Special B
(Mash 15 min at 144 and 60 min at 152. Sparge at 170)
1lb Corn sugar
.5lb Light DME
1OZ Hallertauer for 90 min
1 oz Hallertauer for 10 min
OG: 1.080
FG: 1.020
7.86% ABV
Wyeast 1214 (Belgian Abbey) - Already in a starter so cant change this!
I have heard mixed opinions on adding any spices like licorice. Any thoughts?
Thanks!