Brewing Method: All Grain
Yeast: Primary - Wyeast 3944 Belgian White Beer Secondary - Wyeast 3787 Trappist High Gravity
Yeast Starter: 1/2 Gallon
Batch Size: 10
Original Gravity: 1.080
Final Gravity: 1.008
Alcohol Content: 9.5 %
Total Grains: 24.45 lbs., 3.5 lbs. sugars
Color: 7.9
Extract Efficiency: 75 %
Hop IBU's: 27.8
Boiling Time: 90 min.
Primary Fermentation: 2 weeks at 65F
Secondary Fermentation: 4 weeks at 65F
Additional Fermentation: 4 months in bottle

Grain Bill:

4 lbs. Belgium Pale Ale 1.037 3
15 lbs. Belgium Pilsener 1.037 2
1.25 lbs. Belgium Aromatic 1.036 25
1.00 lbs. Flaked Soft White Wheat 1.034 2
1.60 lbs. Raw Wheat 1.034 2
1.60 lbs. Belgian Caramel Pils 1.027 7
1.50 lbs. Honey 1.042 0
2.00 lbs. Clear Candi Sugar 1.040 0

Hop Bill:

1.00 oz. Styrian Goldings Pellet 3.75% AAU 60 min.
0.75 oz. Hallertau Hersbrucker Whole 5.30% AAU 60 min.
2.00 oz. Styrian Goldings Pellet 3.40% AAU 60 min.
1.00 oz. Czech Saaz Pellet 3.50% AAU 20 min.
1.00 oz. Czech Saaz Pellet 3.50% AAU 0 min.

Mash Schedule:

Infuse at 114F with 1.57 quarts per pound (9.6 gallons). All other rests use direct heat.

Acid Rest 10 min. 105F
Protein Rest 15 min. 122F
1st Sach. Rest 15 min. 135F
2nd Sach. Rest 90 min. 152F
Mashout 10 min. 168F
Sparge 60 min. 168F

Brewers Notes:

Oat Hulls for Mash - 1 pound
2 tsp. Irish Moss 20 min.

Spice Bill
0.83 oz. Sweet Orange Peel 15 min.
0.83 oz. Bitter Orange Peel 15 min.
0.83 oz. Coriander Seed (ground) 5 min.
1.00 tsp. Cardamom (ground) 0 min.
0.42 oz. Coriander Seed (ground) 0 min.

Pitch a new starter of Wyeast 3787 at bottling. Bottle with 3/4 cup of dextrose.