Devil in the Abbey

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This Homebrew Recipe was added by Zythos on February 03, 1997 at 13:06:24:

Name - Devil in the Abbey

Category - Belgian Strong Ale
Size - 5.0 gallons
Method - Extract
O.G. - 1.089
F.G. - 1.022
ABV - 8.6%
Color - 5.0 srm
IBUs - 27.9

Recipe:
1.00 lb. Clear Belgian Candi Sugar
9.30 lb. Northern Brewer Gold US Malt Syrup
1.00 lb. Laaglander Light Dried Malt Extract
0.50 lb. De Wolf-Cosyns Cara-Pils Malt
1.00 oz. Styrian Golding hop pellets (4.5%) 60 min
1.00 oz. Styrian Golding hop pellets (4.5%) 30 min
1.00 oz. Saaz hop pellets (3.8%) 2 min

Notes:
- Steeped grain in muslin bag until water was 170 degrees F
- Used Wyeast #1388 Belgian Strong Ale Yeast - 1 quart starter
- Cooled wort to 75 degrees F before pitching yeast starter
- Aerated wort in the carboy with oxygen tank
- Fermented at 65 degrees F
- Spent 7 days in the primary
- Spent 14 days in the secondary
- Primed with 1 cup of corn sugar
- Spent 7 days in the bottle at 72 degrees F to carbonate
- Spent 6 weeks at 40 degrees F for cold maturation
- Spent 6 weeks at 68 degrees F for warm maturation