Ingredients:

• 4.00 g - Calcium Chloride (Mash 60 min) (Misc)
• 2.00 g - Epsom Salt (MgSO4) (Mash 60 min) (Misc)
• 2.00 g - Gypsum (Calcium Sulfate) (Mash 60 min) (Misc)
• 18 lbs - Pale Malt (2 Row) Bel (3.0 SRM) (Grain)
• 12.0 oz - Biscuit Malt (23.0 SRM) (Grain)
• 12.0 oz - Caravienne Malt (22.0 SRM) (Grain)
• 8.0 oz - Aromatic Malt (26.0 SRM) (Grain)
• 4.0 oz - Acid Malt (3.0 SRM) (Grain)
• 1 lbs - Candi Sugar, Clear (0.5 SRM) (Grain)
• 1 lbs - Corn Sugar (Dextrose) (0.0 SRM) (Grain)
• 1.0 oz - Northern Brewer [8.5%] - Boil 60 min (Hops)
• 0.5 oz - Chinook [14.0%] - Boil 60 min (Hops)
• 1.0 oz - Saaz [3.8%] - Boil 10 min (Hops)
• 1 pkgs - Belgian Abbey II (Wyeast Labs #1762) (Yeast)
• 1 pkgs - Belgian Ardennes (Wyeast Labs #3522) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.057 (14.0° P)
Final Gravity: 1.008 SG (2.0° P)
Alcohol by Vol: 6.5%
Color SRM: 6.8  Color Sample 
Bitterness IBU: 28.4
Recipe Type: all-grain
Yield: 10.25 US Gallons

Source: Jason Crossett