kinkothecarp
Well-Known Member
Does anyone have a good Ommegang recipe for their Abbey ale? My house is 58 degrees and my beer stays at about 54. I heard they ferment low, so I could hopefully ferment it soon. Can anyone help me with a recipe? I want something hoppy, but with a malty backbone. I also defiantly want that Special B taste in there. I don't know where to start with an Abbey because the styles are so different. I also love the Smokestack Series Quadruples, which personally I find to be similar to Ommegang's Abbey, so those would work, too.