90 Degree Smoked Abbey (a.k.a. “Dorp’s Surprise”)
6 gallons, all-grain; OG = 1.043; FG = er...um...I can’t remember.
- 15th-century ice water (where available)
- 11 lbs. German Vienna malt
- 0.5 lb. Crystal malt, 40° Lovibond
- 0.5 lb. British peat smoked malt
- 2 oz. chocolate malt
- 1 oz. roasted barley
- 1-1.5 oz. Oregon Perle hops (8.2% alpha acid), for 1 hour
- 1 oz. Liberty hops (4.5% alpha acid), for 1 hour
- 1 oz. Oregon Fuggle hops (3.2% alpha acid), for 10 min.
- Wyeast Belgium Abbey liquid yeast
Step by Step:
I used the overnight mashing method for this one as well. Come to think of it, that could be dangerous when the night lasts six months.
Maybe a little too bitter. Could use less Perle and more aromatic hops at the end of the boil. Could be a bit more smoky, too. I’ll just have to keep trying this recipe to get it right. Other than that I quite enjoyed it.
You might be able to tell that I’m limited to what I can use for grain, hops, and yeast. I could only bring the basics, so feel free to add your favorite aromatic hops or other ingredients. Experimentation is still my game. Fermentation: about 16 days.