Ingredients:

• 10.88 gal - Manitowoc (Water)
• 1.80 g - Calcium Chloride (Mash 60 min) (Misc)
• 11 lbs - Brewers Malt 2-Row (Briess) (1.8 SRM) (Grain)
• 1 lbs - Munich Malt (9.0 SRM) (Grain)
• 8.0 oz - Aromatic Malt (26.0 SRM) (Grain)
• 8.0 oz - Caramunich Malt (56.0 SRM) (Grain)
• 8.0 oz - Special B Malt (180.0 SRM) (Grain)
• 3.0 oz - Acidulated (Weyermann) (1.8 SRM) (Grain)
• 1 lbs - Candi Syrup, D-90 (90.0 SRM) (Grain)
• 1.5 oz - Tettnang [4.5%] - Boil 60 min (Hops)
• 1 pkgs - Abbey Ale (White Labs #WLP530) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.065 (15.9° P)
Final Gravity: 1.011 SG (2.8° P)
Alcohol by Vol: 7.1%
Color SRM: 18.1  Color Sample 
Bitterness IBU: 19.2
Recipe Type: all-grain
Yield: 6.00 US Gallons

Source: Jason Johnson