Recipe Type: All Grain
Yeast: Wyeast Belgian Abbey Ale 1214
Yeast Starter: 1.4L
Additional Yeast or Yeast Starter: nope
Batch Size (Gallons): 6
Original Gravity: 1.058
Final Gravity: 1.005
IBU: 20.8
Boiling Time (Minutes): 150
Color: 5
Primary Fermentation (# of Days & Temp): 14 days @ 68*
Additional Fermentation: n/a
Secondary Fermentation (# of Days & Temp): n/a
Tasting Notes: Very easy drinking beer - took a while to clear up

malt & fermentables
% LB OZ Malt or Fermentable ppg °L
77% 9 0 Belgian Pils info 37 2
9% 1 0 Belgian Candy Sugar Light info 36 0
6% 0 12 Munich Malt info 37 9
4% 0 8 Flaked Corn (Maize) info 40 1
4% 0 8 Belgian CaraVienne info 34 22
11 12

hops
use time oz variety form aa
boil 60 mins 0.75 Saaz info leaf 6.0
boil 15 mins 0.5 Styrian Goldings info pellet 5.1
boil 5 mins 0.5 Styrian Goldings info pellet 5.1

1 tsp Irish Moss at 15 min

Mash 154* for 60 min

Next time I will probably shorten the boil to 90 min. I am not sure why 150 is called for. I don't know if the long boil contributed much to the flavor.