And we have started the sparge......
The recipe is as follows:
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.057 SG
Estimated Color: 17.7 SRM
Estimated IBU: 23.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 60.00 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 5.00 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 5.00 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.00 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.00 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.00 %
0.50 lb Munich Malt (9.0 SRM) Grain 5.00 %
0.50 lb Special B Malt (180.0 SRM) Grain 5.00 %
0.50 lb Victory Malt (25.0 SRM) Grain 5.00 %
1.00 oz Williamette [5.50 %] (60 min) Hops 17.1 IBU
0.50 oz Fuggles [4.50 %] (15 min) Hops 3.5 IBU
0.50 oz Hallertauer, New Zealand [8.50 %] (5 min)Hops 2.6 IBU
5.00 gal Los Angeles, CA (East) Water
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale