Ommegang Abbey Ale Clone Clone - Belgian Dubbel

A Brewery Clone Recipe - by hyoung001

RECIPE INFO

From Zymurgy Magazine
Author: hyoung001 - View
Brew Sessions: 0
Source: Brewery Clone
Recipe Type: All Grain
Efficiency: 75%
Calories: 262
Boil Time: 60 Minutes
Batch Size: 0
Boil Size: 0
Total Grains: 0
Total Hops: 0
IBU/OG: 0.27
OG: 1.08
- - -
FG: 1.02
- - -
IBUs: 21.72 (tinseth)
- - - IBUs
Color: 36.9° SRM / 72.69° EBC
- - - SRM
Alcohol: 7.86%
-% - -% ABV

FERMENTABLES

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

HOPS

hop / amount / usage / time / AA / IBUs
Magnum , 0 (Pellet), Boil, 60 Minutes, 12, 11.58
Hersbrucker , 0 (Pellet), Boil, 10 Minutes, 14.5, 10.14
Hallertau Hersbrucker, 0 (Pellet), Boil, 0 Minutes, 4, 0

YEAST

yeast / attenuation
Wyeast Belgian Abbey II 1762, 75%

NOTES

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)

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