Description:

COC 3rd place

Ingredients:

• 11 lbs - Pale Malt (2 Row) Bel (3.0 SRM) (Grain)
• 1 lbs - Munich I (Weyermann) (6.0 SRM) (Grain)
• 8.0 oz - Biscuit (Dingemans) (22.5 SRM) (Grain)
• 8.0 oz - Caramel Malt - 60L (Briess) (60.0 SRM) (Grain)
• 8.0 oz - Special B (Dingemans) (147.5 SRM) (Grain)
• 8.0 oz - Wheat Malt, Dark (Weyermann) (7.0 SRM) (Grain)
• 1 lbs - Sugar, Table (Sucrose) (1.0 SRM) (Grain)
• 0.5 oz - Perle (leaf) [6.5%] - Boil 60 min (Hops)
• 1.0 oz - Tettnang (leaf) [4.8%] - Boil 20 min (Hops)
• 0.5 oz - Perle (leaf) [6.5%] - Boil 10 min (Hops)
• 1 pkgs - Belgian Ale (Wyeast Labs #1214) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.076 (18.4° P)
Final Gravity: 1.012 SG (3.0° P)
Alcohol by Vol: 8.6%
Color SRM: 15.0  Color Sample 
Bitterness IBU: 20.0
Recipe Type: all-grain
Yield: 5.00 US Gallons

Source: Fred Bonjour