| Amount | Malt/Grain | % |
|---|---|---|
| 11.00 pounds | Belgian Plisen Malt | 63.3% |
| 3.00 pounds | German Dark Munich Malt | 17.3% |
| 1.00 pounds | German Wheat Malt Light | 5.8% |
| 0.75 pounds | Belgian Special B Malt | 4.3% |
| 0.75 pounds | German CaraMunich Malt I | 4.3% |
| 0.75 pounds | Belgian Caravienne Malt | 4.3% |
| 0.13 pounds | British Pale Chocolate | 0.7% |
| 17.38 pounds | Total Grain Weight | 100% |
| Amount | Adjunct |
|---|---|
| 1.50 pounds | Sucrose (Table Sugar) |
| Amount | Hop | Time | AA | |||
|---|---|---|---|---|---|---|
| 0.75 ounces | Magnum | 60 min | 13.1% | |||
| 0.75 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Amount |
|---|---|---|---|
| Abbey Ale | White Labs | WLP530 | 2000 ml |
Mash profile for most well-modified malts.
| # | Name | Time | Temp. | Description |
|---|---|---|---|---|
| 1 | Mash In | 60 min. | 154°F | Add 100% of mash water at 166° F / 74° C |
Filtered through standard charcoal system.
Single infusion mash at 154°F for 60 minutes.
90 minute boil, adding hops according to schedule.
Ferment at 72°F. Add sucrose syrup to secondary.
| Date Brewed: | |
|---|---|
| Brewer/Assistant: |
| Target | Actual | Notes | |
|---|---|---|---|
| Strike Water Amount: | 5.8 | ||
| Strike Water Temperature: | |||
| Mash Temperature(s): | |||
| Mash Time: | |||
| Sparge Water Amount: | 3.4 | ||
| Sparge Water Temperature: | |||
| Pre-Boil Gravity: | |||
| Pre-Boil Amount: | 5.5 | ||
| Post-Boil Amount: | 5.00 | ||
| Boil Time: | 90 | ||
| OG: | 1.096 / 22.9° P | ||
| Mash PH: | |||
| Boil PH: | |||
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