Ingredients:

• 216 lbs - Pale Malt (2 Row) Bel (3.0 SRM) (Grain)
• 12 lbs - Abbey Malt (17.0 SRM) (Grain)
• 9 lbs 11.5 oz - Special B Malt (180.0 SRM) (Grain)
• 6 lbs - Caramel/Crystal Malt - 20L (20.0 SRM) (Grain)
• 6 lbs - Chocolate Malt (350.0 SRM) (Grain)
• 24 lbs - Candi Sugar, Clear (15 min) (0.5 SRM) (Grain)
• 1 lbs 1.4 oz - Cascade [5.5%] - Boil 60 min (Hops)
• 11.6 oz - Cascade [5.5%] - Boil 30 min (Hops)
• 6.0 oz - Cascade Steep 10 min [5.5%] - Boil 0 min (Hops)
• 12 pkgs - Belgian Abbey II (Wyeast Labs #1762) (Yeast)
• 12 lbs - Honey (at flameout) (1.0 SRM) (Grain)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.130 (29.7° P)
Final Gravity: 1.024 SG (5.9° P)
Alcohol by Vol: 14.3%
Color SRM: 30.0  Color Sample 
Bitterness IBU: 24.7
Recipe Type: all-grain
Yield: 60.00 US Gallons

Source: David West