Ommegang Abbey Clone

Conduct a step mash with rests at 145° F (63° C) for 45 minutes, 155° F (68° C) for 30 minutes, and mash out at 160° F (86° C) for 10 minutes. If possible, use decoctions to move from one rest to the next. Otherwise, use infusions, direct heat, or your preferred method. Collect runoff, add candi sugar, and boil, adding hops as indicated. Chill to 75° F (24° C), aerate, pitch yeast, and ferment at 77° F (25° C). Bottle prime with 6 oz. (170 g) dark candi sugar.