The Lost Abbey: Devotion Ale

(5 gallons/19 L, all-grain)
OG = 1.052   FG = 1.006
IBU = 35   SRM = 4   ABV = 5.9%

Ingredients

7.25 lbs. (3.3 kg) Pilsner malt
0.54 lbs. (0.24 kg) Crisp crystal malt (15 °L)
1.48 lbs. (0.67 kg) dextrose (15 min.)
6.25 AAU Warrior® hops (90 min.) (0.39 oz./11 g of 16% alpha acids)
1.95 AAU Brewers Gold hops (45 min.) (0.32 oz./9.2 g at 6% alpha acids)
1.9 AAU Brewers Gold hops (15 min.) (0.31 oz./8.9 g at 6% alpha acids)
0.81 oz. (23 g) German Tettnang hops (0 min.)
White Labs WLP530 (Abbey Ale) or Wyeast 3787 (Trappist High Gravity Ale) or Mangrove Jack’s M41 (Belgian Ale) yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step

Crush your grains and mash at 146 °F (63 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect approximately 7 gallons (26.6 L) of wort.

Boil for 90 minutes, adding hops at times indicated and sugar for final 15 minutes. After the boil is complete, add the whirlpool hops, stir, and let sit for 15 minutes prior to cooling.

Ferment starting at 66 °F (19 °C), but allow the temperature to rise without control. Bottle or keg as normal.

Extract with grains option: Substitute the Pilsner malt in the all-grain recipe with 5 lbs. (2.3 kg) Weyermann Pilsner liquid malt extract. Steep crushed malts in 3 gallons (11 L) of water as the water heats up to 160 °F (71 °C). Combine “grain tea” with enough water in brewpot to make 5 gallons (19 L) of wort. Boil 60 minutes, adding hops at times indicated and sugar and liquid malt extract for final 15 minutes. Follow the remaining portion of the all-grain recipe.