Brewing Method: Partial Mash
Yeast: White Labs Trappist Ale
Yeast Starter: 2 liter
Batch Size: 5 U.S. Gallons
Original Gravity: 1.100
Final Gravity: 1.018
Alcohol Content: 10.76 %
Total Grains: 2 lbs.
Color: 13-17
Extract Efficiency: %
Hop IBU's:
Boiling Time: 60 min
Primary Fermentation: 7 days @ 75 degrees
Secondary Fermentation: 10 days @ 72
Additional Fermentation:

Grain Bill:

6.8 # amber malt extract
.25 # Belgian Pale malt
.5 # Belgian Wheat Malt
.5 # Belgian Cara Munich
.25 # Belgian Biscuit
.5 # Belgian Cara Vienne

Hop Bill:

1 oz Hallertaur (whole) 5.6%, bittering 60min
1 oz Fuggles (whole) 5.1%, bittering 60min
.5 oz Czech Saaz (pellet) 2.5% flavor, 20min
1 oz Fuggles (whole) 5.1% flavor, 20 min
.5 oz Czech Saaz (pellet) 2.5% aroma, 2 min

Mash Schedule:

Place crushed grains in 2.5 gallons of 158 degree water. Steep for 30 min @ 150.
Rinse with 1 gallon pre-boiled water.

Brewers Notes:

Remove spent grains and add DME and bittering hops. Bring to boil.
Boil for 1 hour adding the flavor hops, 1# Belgian Candi Sugar (Dark), and .5 oz corriander 40 min into the boil. Stir wort until candi sugar is dissolved.
Add .25 tsp powdered Irish Moss when 5 min remain.
Add aroma hops when 2 min remain.
Cool wort to 78 degrees, add starter and aerate.