Key points gleaned from the Abbot Ale website:
Water extracted from chalk wells.
Mashed at 146F - 149F (on the low side). Mash and sparge takes 3-4 hours.
60 minute boil.
Whirlpool hops BEFORE chilling.
Fermented for longer.
5% ABV. Amber Mahogany color and a rich malty taste.
Pale Malt, Amber Malt, Crystal.
Targeting 13 SRM, and ~30 IBUs.
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