Ommegang Abbey Ale Clone Clone - Belgian Dubbel

RECIPE INFO

by hyoung001
Recipe Type: All Grain
Batch Size: 0
Boil Size: 0
Boil Time: 60 Minutes
Efficiency: 75%
OG: 1.08
FG: 1.02
ABV: 7.86%
Bitterness: 21.72 (tinseth)
IBU/OG: 0.27
Color: 36.9° SRM
Calories: 7.86 per 330ml
From Zymurgy Magazine

FERMENTABLES

% fermentable ppg L usage
1.5% 0 Special B - BE 30 180 Mash
0.8% 0 Chocolate - BE 30 340 Mash
73.2% 0 Pale Ale - BE 38 3 Mash
10.5% 0 Belgian Aromatic - BE 37 32 Mash
8.7% 0 Belgian Dark Candi Sugar - BE 36 275 Mash
3.5% 0 CaraMunich - BE 34 56 Mash
1.7% 0 CaraRed - DE 35 20 Mash

HOPS

variety type usage time AA IBUs
0 Magnum(GR) Pellet Boil 60 Minutes 12 11.58
0 Hersbrucker Pellet Boil 10 Minutes 14.5 10.14
0 Hallertau Hersbrucker Pellet Boil 0 Minutes 4 0

YEAST

yeast attenuation
Wyeast Belgian Abbey II 1762 75%

INSTRUCTIONS

Mash using a decoction mash if possible, with rests at 145 F (63 C) for 45 minutes, 155 F (58 C) for 30 minutes and mash out at 160 F (86 C) for 10 minutes. Otherwise do a step mash with the same rests. Add candi sugar at beginning of boil and hops at times indicated. Ferment at 77 F (25 C)