Next up in my In the dark series of beer styles not normally dark is Black Abbey Ale. This is an adaptation of my In the Abbey, but is not a straight conversion. The crystal malt is swapped for Aromatic malt and Dark Candi sugar replaces the light brown sugar. The yeast is also different with White Labs WLP570 being used. As Listermann's was out of Hallertauer hops, Spalt is being used instead.
As promised, here is the recipe:
10 lbs Canadian Pale Malt Extract (est. 8 SRM)
1.5 lbs Carafa III malt (500 L)
2 lbs Aromatic Malt (26 SRM)
1 oz Sterling hop pellets (5 min)
1 oz Spalt hop pellets (60 min)
1 oz Kent Goldings hop pellets (60 min)
1 vile of White Lab's Belgian Golden yeast (WLP570)
2 tsb Gypsum
2 tsb Irish Moss
Priming Sugar for bottling
Place 2.5 gallons of cold water in the kettle with the Gypsum and stir. Place cracked grains in a grain bag and bring water to a boil. Heat off, remove bag and allow to drain. Stir in extract and candi sugar. Be sure they are well dissolved before adding heat. Bring to a boil and skim off heat break. Put Spalt and Goldings in a hop bag and place in the kettle. Boil for 1 hour. At 15 minutes to go, put in Irish Moss. At 5 minutes to go, put in Sterling hops (hop bag is optional here, I prefer not).
Turn heat off and cool. Rack to fermentor and fill to 5 gallons. Aerate and pitch yeast.
Primary fermentation: 2 weeks
Secondary (if desired): 2 weeks
Bottle or keg when fermentation complete.