| Amount | Fermentable | % |
|---|---|---|
| 22.00 pounds | Pilsen Dingemans | 70.7% |
| 2.00 pounds | Aromatic Munich Malt 20L Briess | 6.4% |
| 1.37 pounds | Munich II Weyermann | 4.4% |
| 1.25 pounds | Red X BestMalz | 4% |
| 1.00 pounds | Candi Syrup, D-45 Candi Syrup | 3.2% |
| 1.00 pounds | Candi Syrup, D-90 Candi Syrup | 3.2% |
| 1.00 pounds | Caramunich III Weyermann | 3.2% |
| 1.00 pounds | Chateau Special B Castle Malting | 3.2% |
| 0.50 pounds | Aromatic Malt Dingemans | 1.6% |
| 31.12 pounds | Total Fermentable Weight | 100% |
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.50 ounces | Magnum | 60 minutes | Boil | Pellet | 12.3% | |
| 1.50 ounces | Styrian Goldings | 15 minutes | Boil | Pellet | 3.4% | |
| 1.50 ounces | Saaz | 5 minutes | Boil | Pellet | 4.9% | |
| 4.50 ounces | Total Hop Weight | |||||
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 0.50 g | Calcium Chloride (CaCl2) | Water Agent | Mash | 0 minutes |
| 2.00 g | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
| 0.50 g | Gypsum (CaSO4) | Water Agent | Mash | 0 minutes |
| 12.00 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
| 0.25 g | Calcium Chloride (CaCl2) | Water Agent | Sparge | 0 minutes |
| 1.00 g | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
| 0.25 g | Gypsum (CaSO4) | Water Agent | Sparge | 0 minutes |
| 2.50 ml | Lactic Acid | Water Agent | Sparge | 0 minutes |
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Belgian Abbey Style Ale | Wyeast Labs | 1214 | Liquid |
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Temperature | Temperature | 60 minutes | 152° F |