Here is the recipe for the abbey ale we just made.
11 lbs Pilsner malt
0.5 lb carapils
0.5 lb aromatic malt
1.5 oz Styrian Goldings (60 mins)
0.5 oz Styrian Goldings (5 mins)
1.0 lb sugar (10 mins)
Wyeast 1214 Belgian Abbey Ale
You’re supposed to mash for one hour at 150F, but because of our power outage it was mashed for 12 hours.
OG was 1.064. I made a yeast starter and oxygenated the heck out of it.