Drunken Monk Abbey Ale

first stab at an abbey ale. great flavor. had some problems with carbonation (low). **beware: the amounts posted here are WRONG! (this database keeps changing things on me when i go to post!)

Brewer:	Chris Reynolds		Email:	saepis@yahoo.com
Beer:	Drunken Monk Abbey Ale		Style:	Belgian Dubbel
Type:	Extract w/grain		Size:	5.00 gallons
Color:	40 HCU (~19 SRM)		Bitterness:	14 IBU
OG:	1.071		FG:	1.015
Alcohol:	7.2% v/v (5.7% w/w)
Water:	100% pure rochester tap
Grain:	3.1 oz. Wheat malt 0.79 lb. Belgian aromatic 6.3 oz. Belgian CaraMunich 3.1 oz. Belgian chocolate
Steep:	steep all grains for 30min @ 150, raise to 170 for 30min.
Boil:	60 minutes	SG 1.118	3.00 gallons
	6.11 lb. Light malt extract 0.79 lb. Light dry malt extract 0.79 lb. Brown sugar 0.79 lb. Belgian candi sugar
	add 1tbs moss last 15 min of boil
Hops:	1.50 oz. Tettnanger (4.5% AA, 60 min.) 0.37 oz. Hallertauer Hersbrucker (5% AA, 15 min.) .25 oz. Kent Goldings (aroma)
Yeast:	Wyeast 1762- belgian abbey II
Log:	brewed 02.09.03; primary ferment @ 70*F x8 days, secondary ferment @70*F x 12 days
Carbonation:	bottle condition with 5oz cane sugar
Tasting:	need to play with carbonation, otherwise a pretty good first go, i'd say!

Recipe posted 03/16/03.