Ingredients:

• 4 lbs - Munich Malt (9.0 SRM) (Grain)
• 8.0 oz - Caramel/Crystal Malt - 60L (60.0 SRM) (Grain)
• 8.0 oz - Victory Malt (25.0 SRM) (Grain)
• 0.1 oz - Hallertauer Hersbrucker [4.0%] - First Wort (Hops)
• 4 lbs - Pilsner Liquid Extract (3.5 SRM) (Grain)
• 1.0 oz - Perle [8.0%] - Boil 60 min (Hops)
• 0.50 - Whirlfloc Tablet (Boil 15 min) (Misc)
• 0.9 oz - Hallertauer Hersbrucker [4.0%] - Boil 15 min (Hops)
• 1 pkgs - Belgian Abbey II (Wyeast Labs #1762) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.057 (14.0° P)
Final Gravity: 1.014 SG (3.6° P)
Alcohol by Vol: 5.6%
Color SRM: 11.0  Color Sample 
Bitterness IBU: 25.7
Recipe Type: partial mash
Yield: 5.00 US Gallons

Source: Netsky