Grains
6.00 lbs Pale Malt (2-Row) Belgian
0.30 lbs Caramunich Malt
0.15 lbs Special B Malt
Hops
0.60 ozs Tradition, 60 mins
0.60 ozs Hallertauer Hersbrucker, 10 mins
Adjuncts
0.60 lbs Candi Sugar, Dark 15 mins
Yeasts
Belgian Ale, Wyeast Labs 1214
Original recipe from http://www.northernbrewer.com/
Add 9.68 qt ( 1.50 qt/lb ) water @ 166.3°F
Sacch' Rest, 60 min @ 151.0°F
Heat to 170.0°F over 2 mins
Mashout 10 min @ 170.0°F
Sparge 12.90 qt ( 2.00 qt/lb ) of 170.0°F water over 60 mins
Stats by iBrewmaster
Added on 02/11/2013