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.
Originally Posted by runnermikedmd
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
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?