Description:

Good stuff here. Slight, ever so slight chocolate hint. Clear, good Belgian Abbey taste.

Ingredients:

• 13 lbs - Belgian Pale Malt (3.0 SRM) (Grain)
• 1 lbs - Caramel/Crystal Malt - 60L (60.0 SRM) (Grain)
• 8.0 oz - Carafoam (2.0 SRM) (Grain)
• 6.0 oz - Aromatic Malt (26.0 SRM) (Grain)
• 6.0 oz - Caramel Malt - 120L (Briess) (120.0 SRM) (Grain)
• 4.0 oz - Special B Malt (100.0 SRM) (Grain)
• 1 lbs - Candi Sugar, Amber (40.0 SRM) (Grain)
• 1 lbs - Candi Syrup (80.0 SRM) (Grain)
• 1.0 oz - Pearle [8.2%] - Boil 60 min (Hops)
• 1.0 oz - Williamette [4.4%] - Boil 30 min (Hops)
• 0.5 oz - Pearle [8.2%] - Boil 15 min (Hops)
• 0.5 oz - Williamette [4.4%] - Boil 15 min (Hops)
• 1 pkgs - Trappist Ale (White Labs #WLP500) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.070 (16.9° P)
Final Gravity: 1.009 SG (2.2° P)
Alcohol by Vol: 8.1%
Color SRM: 21.8  Color Sample 
Bitterness IBU: 42.0
Recipe Type: all-grain
Yield: 6.00 US Gallons

Source: Les Nadon