Quito Abbey Ale

From Charlie Papazian's Book Homebrewed Adventures - continuously brewed in San Francisco Monestary in Quito, Ecuador. Brewed from 1534-1967.

Brewer:	Buzzerj		Email:	-
Beer:	Quito Abbey Ale		Style:	Belgian Dubbel
Type:	Extract w/grain		Size:	5.0 gallons
Color:	65 HCU (~26 SRM)		Bitterness:	21 IBU
OG:	1.042		FG:	1.010
Alcohol:	4.2% v/v (3.3% w/w)
Grain:	1 lb. British Pilsner 1 lb. 8 oz. American crystal 20L 8 oz. American black patent
Steep:	Mash for 45 minutes at 155 degrees F
Boil:	60 minutes	SG 1.085	2.5 gallons
	3 lb. Brown sugar
	1/4 tsp Irish Moss with 10 minutes left in the boil. 2.5 gallon boil might be a real small boil volume. I tend to do larger boils, 4.0 gallons at least and then add cold water to 5 gallons.
Hops:	1.5 oz. Styrian Goldings (5.5% AA, 60 min.)
Yeast:	Belgian Abbey Yeast – Wyeast 1762 Belgian Abby Ale II
Log:	Ferment at 68 degrees F
Carbonation:	2.7 volumes CO2 or prime bottles with 3/4 cup corn sugar
Tasting:	Dark beer, darker than a Dubbel. Not quite a dubbel in O.G. so it's only 4.2% ABV and not over 5.0%. I might still back down on the Black malt. Charlie also recommended German Carafe II malt. I might use Carafe II Special Malt to back off on the roasty/sharp flavors black malt may result in.

Recipe posted 07/11/15.