Third barrel brew with the Rock Hoppers, and I'm honored that they chose my recipe for it.
Will be blended with other brews of using the same recipe and aged in an oak barrel for 8 months.
The original recipe called for Munich, using Dark Munich instead. Substituting Pale Chocolate instead of Chocolate malt as well.
Tasted the non-oak version recently. In my opinion, this is the recipe. Excellent dark fruit esters. Raisins, figs, cherries in the nose and in the finish. Warming alcohol, but not distracting. "Belgian" maltiness with appropriate fruitiness with a drying finish. My favorite version so far. A keeper (December 23, 2010).
|22.00 pounds||German Pilsen Malt (2-Row)||63.3%|
|6.00 pounds||German Dark Munich Malt||17.3%|
|2.00 pounds||German Wheat Malt Light||5.8%|
|1.50 pounds||Belgian Special B Malt||4.3%|
|1.50 pounds||German CaraMunich Malt I||4.3%|
|1.50 pounds||Belgian Caravienne Malt||4.3%|
|0.25 pounds||British Pale Chocolate||0.7%|
|34.75 pounds||Total Grain Weight||100%|
|2.00 pounds||Sucrose (Table Sugar)|
|1.50 ounces||Magnum||60 min||13.5%|
|1.50 ounces||Total Hop Weight|
|Abbey Ale||White Labs||WLP530||2000 ml|
Single infusion mash at 153° F for 60 minutes.
Ferment at 72° F.
Once primary fermentation begins to slow, make a syrup with the sucrose and a bit of water, boil, cool, and add to fermenter.
|Strike Water Amount:||11.6|
|Strike Water Temperature:|
|Sparge Water Amount:||6.8|
|Sparge Water Temperature:|
|OG:||1.094 / 22.4° P|
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