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Old 06-09-2009, 09:43 PM   #1
runnermikedmd
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Jan 2009
Posts: 5


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!

 
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Old 06-10-2009, 06:47 PM   #2
Oldsock
 
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Sep 2007
DC, Washington DC
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Brew Like a Monk has more details IIRC. I would suggest swapping out some of the special b, 1 lb is more than I enjoy (to me it tastes like there is a touch of chocolate malt in there). The original uses a blend of 5 spices, but if you want to spice go very light (no more than a couple grams of anything). I certainly get some anise notes, so that would be something to consider.
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Old 06-10-2009, 09:16 PM   #3
MarkSheffield
 
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May 2009
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Why the mash at 144? isn't that too low for conversion and too high for protein stabilization? Just wondering

 
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Old 11-16-2010, 12:22 AM   #4
GordonT
 
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Nov 2010
Victoria, BC
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I researched this from several sources and came up with the following:

11 lbs lager malt
2 lbs Special B
2 lbs Aromatic
1 lb 30 - 40 Crystal
one bottle of dark Rogers syrup
1 oz Haller boil
.5 Saaz at 5 minutes

The spicing took me the longest to find good information on but I'm fairly certain this is close.

orange zest - zest of two mandarins at 15
licorice root - .5 oz at 15
fresh cracked coriander seed - .4 at end
although I heard from one source that cumin was used I did not add it

yeast is Wyeast Ardennes from a smack pack

Fermentation temp. was close to 70 - 72 F through Primary.
This has been in a keg for about a week and its fantastic.

Quote:
Originally Posted by runnermikedmd View Post
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!

 
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