Recipe Type: All Grain
Yeast: Wyeast 1762 Belgian Abbey II
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.064
Final Gravity: 1.015
IBU: 26
Boiling Time (Minutes): 60
Color: 4.4SRM
Primary Fermentation (# of Days & Temp): 14

9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.8 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 9.1 %
1.00 lb Vienna Malt (3.5 SRM) Grain 9.1 %
1.00 oz Styrian Goldings [5.40%] (60 min) Hops 18.1 IBU
1.00 oz Goldings, East Kent [5.00%] (10 min) Hops 6.1 IBU
1.00 oz Styrian Goldings [5.40%] (5 min) (Aroma Hops)

It's a very light very flavorful beer. It's decteptive on the alc. % at 6.5 so be careful. It could have used another two weeks in the fermenter. Carb around 15psi or a little more sugar if you bottle to get the right amount of bubbles.