Description:

typical strong belgian caramel flavour. high alcohol. consume in small quantities

Ingredients:

• 6 lbs 9.8 oz - Pilsner (Weyermann) (1.7 SRM) (Grain)
• 3 lbs 13.7 oz - Vienna Malt (Weyermann) (3.0 SRM) (Grain)
• 8.8 oz - Abbey Malt (Weyermann) (22.8 SRM) (Grain)
• 3 lbs 0.3 oz - Corn Sugar (Dextrose) (0.0 SRM) (Grain)
• 0.9 oz - Magnum [14.0%] - Boil 60 min (Hops)
• 0.4 oz - Saaz [4.0%] - Boil 15 min (Hops)
• 0.28 tsp - Irish Moss (Boil 10 min) (Misc)
• 0.4 oz - Saaz [4.0%] - Boil 5 min (Hops)
• 1 pkgs - Trappist High Gravity (Wyeast Labs #3787) (Yeast)

Additional Instructions

Boil: 65 Minutes

Beer Profile

Original Gravity: 1.079 (19.0° P)
Final Gravity: 1.007 SG (1.7° P)
Alcohol by Vol: 9.6%
Color SRM: 5.1  Color Sample 
Bitterness IBU: 32.8
Recipe Type: all-grain
Yield: 5.55 US Gallons

Source: Philip Winckle