Ingredients:

• 19 lbs 13.5 oz - Pale Malt (Weyermann) (3.3 SRM) (Grain)
• 2 lbs 6.8 oz - Munich I (Weyermann) (7.1 SRM) (Grain)
• 7.1 oz - Carabelge (Weyermann) (13.0 SRM) (Grain)
• 7.1 oz - Carabohemian (86.3 SRM) (Grain)
• 7.1 oz - Melanoidin (Weyermann) (30.0 SRM) (Grain)
• 5.3 oz - Chocolate Malt (304.6 SRM) (Grain)
• 10.6 oz - Candi Syrup, D-180 (180.0 SRM) (Grain)
• 7.1 oz - Sugar, Table (Sucrose) (1.0 SRM) (Grain)
• 3.5 oz - Saaz [3.8%] - Boil 60 min (Hops)
• 1.4 oz - Saaz [3.8%] - Boil 10 min (Hops)
• 1 pkgs - Abbey Ale (White Labs #WLP530) (Yeast)
• 1 pkgs - Trappist Ale (White Labs #WLP500) (Yeast)

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.064 (15.5° P)
Final Gravity: 1.009 SG (2.4° P)
Alcohol by Vol: 7.2%
Color SRM: 16.2  Color Sample 
Bitterness IBU: 25.7
Recipe Type: all-grain
Yield: 10.57 US Gallons

Source: Sigbjørn