Brewing Method: Partial Mash
Yeast: White Labs 530 Belgian Abbey Ale Yeast
Yeast Starter: n/a
Batch Size: 5 U.S. Gallons
Original Gravity: 1.084
Final Gravity: 1.013
Alcohol Content: 9.4 %
Total Grains: 13 pounds
Color: 8
Extract Efficiency: %
Hop IBU's: 34.5
Boiling Time: 60 minutes
Primary Fermentation: 10-12 days at 68
Secondary Fermentation: 7-10 days at 65
Additional Fermentation:

Grain Bill:

3.30 lbs. Extra Light Liquid Malt Extract
4.00 lbs. Extra Light Dry Malt Extract
2.00 lbs. Pilsner Malt Grain
1.00 lbs. Cara-Pils Malt Grain
0.50 lbs. Belgian Aromatic
0.25 lbs. Light Crystal Malt
1.00 lbs. Belgian Candi Sugar
1.25 lbs. Honey
0.50 tsp. Irish Moss
0.50 oz. Sweet Orange Peel

Hop Bill:

1.0 oz Cascade Hop Pellets (60 minutes-Bittering) 3.9 aau
1.0 oz Hallertau Milfreu Pellets (60 minutes-Bittering) 4.25 aau
0.5 oz Fuggles Hop Pellets (30 minutes-Flavor) 4.0 aau
0.5 oz Czech Saaz Hop Pellets (5 minutes-Aroma) 3.1 aau

Mash Schedule:

Bring water to 122F degrees for protein rest for 20 minutes. Raise water to 158F degrees for steeping and conversions. Sparge with 1 gallon water at 170F degrees. Discard grains.

Brewers Notes:

Bottle with 1 cup priming sugar for 5 gallons (adjust accordingly for lower volume) boiled with 1 quart water and 1 vile slurry saved from primary.
Filter or 5 days in another secondary if not no means of filtering. 45 days in bottle minimum. Ale will better with age. Enjoy with friends!