Ingredients:

• 15 lbs - Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 3 lbs 8.0 oz - Munich Malt (9.0 SRM) (Grain)
• 1 lbs - Aromatic Malt (20.0 SRM) (Grain)
• 1 lbs - Caramunich Malt (60.0 SRM) (Grain)
• 1 lbs - Special B Malt (120.0 SRM) (Grain)
• 1 lbs - Candi Sugar, Amber (45.0 SRM) (Grain)
• 1 lbs - Candi Sugar, Amber (90.0 SRM) (Grain)
• 1 lbs - Cane (Beet) Sugar (0.0 SRM) (Grain)
• 3.0 oz - Hallertauer Hersbrucker [4.4%] - Boil 60 min (Hops)
• 3.0 oz - Saaz [3.2%] - Boil 15 min (Hops)
• 2 pkgs - Belgian Ardennes (Wyeast Labs #3522) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.070 (17.0° P)
Final Gravity: 1.010 SG (2.6° P)
Alcohol by Vol: 7.9%
Color SRM: 17.4  Color Sample 
Bitterness IBU: 26.1
Recipe Type: all-grain
Yield: 10.50 US Gallons

Source: Jack Robbins & Dan Tucci