Ingredients:

• 8 lbs 15.8 oz - Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 12.7 oz - Caramel/Crystal Malt - 40L (40.0 SRM) (Grain)
• 8.5 oz - Vienna Malt (3.5 SRM) (Grain)
• 4.2 oz - Carabrown (55.0 SRM) (Grain)
• 3.2 oz - Peat Smoked Malt (2.8 SRM) (Grain)
• 0.5 oz - Hallertauer [7.0%] - Boil 60 min (Hops)
• 0.5 oz - Hallertauer [7.0%] - Boil 15 min (Hops)
• 0.50 oz - Orange Peel, Bitter (Boil 5 min) (Misc)
• 0.25 oz - Coriander Seed (Boil 5 min) (Misc)
• 1 pkgs - Belgian Ale Yeast (Wyeast Labs #1214) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.053 (13.0° P)
Final Gravity: 1.011 SG (2.8° P)
Alcohol by Vol: 5.5%
Color SRM: 8.0  Color Sample 
Bitterness IBU: 18.4
Recipe Type: all-grain
Yield: 5.28 US Gallons

Source: Steve