Pat's Pagan Abbey Style Ale (All Grain) 5 Gallons

Pat's Pagan Abbey Style Ale
(All Grain) 5 Gallons

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This Homebrew Recipe was added by Pat McAvinchey on August 24, 1997 at 11:57:55:
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Brewing Method: All Grain
Yeast: Cultered Chimay yeast
Yeast Starter:
Batch Size: 5 Gallons
Original Gravity:
Final Gravity:
Alcohol Content: %
Total Grains: 9.5 lbs
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 70 min.
Primary Fermentation: 9 days
Secondary Fermentation: 7 days
Additional Fermentation: 60-67 degrees

Grain Bill:

7 lbs. Belgian Pilsner Malt
1 lb. German Crystal Malt 20L
1 lb. U.S. Wheat flakes
1/2 lb. Belgian Choclate Malt
1/2 lb. Light Brown Sugar

Hop Bill:

1.5 oz. Hallertau whole hops (4.0A) 60 min.
.5 oz. Hallertau whole hops (4.0A) 15 min.

Mash Schedule:

Brought 2.25 gallons of water to 130 degrees, added grains and let set at 120 degrees for 30 min. Added 1 gallon boiling water and allowed starch conversion for 2 hours at 145-150 degrees. Sparged with 4 gallons of water at 170 degrees.

Brewers Notes: