Hoosonfurst Abbey

Recipe from http://www.radicalbrewing.com.

Brewer:	Jurgen & Zach		Email:	jurgenfd@gmail.com
Beer:	Hoosonfurst Abbey		Style:	Belgian Pale Ale
Type:	All grain		Size:	16.7 liters
Color:	8 HCU (~6 SRM)		Bitterness:	44 IBU
OG:	1.057		FG:	1.010
Alcohol:	6.1% v/v (4.8% w/w)
Water:	Installed home water softner. Used 70° C water from boiler.
Grain:	2.72kg Belgian pale 1.36kg Belgian Pilsner 0.23kg Belgian aromatic
Mash:	75% efficiency
	67.5 °C for 60 minutes.
Boil:	120 minutes	SG 1.039	24.6 liters
	0.00kg
	No boil additions
Hops:	21.3g Challenger (6.9% AA, 60 min.) 28.4g Saaz (3.75% AA, 30 min.) 14.2g Challenger (6.9% AA, 5 min.) 14.2g Saaz (3.75% AA, 5 min.)
Yeast:	Wyeast 1762 Belgium Abbey II Opened and kept at 25 °C for 5 hours.
Log:	fermentation temperature: 20 °C brewing date 3/12/06

Recipe posted 03/12/06.