Recipe Type: Extract
Yeast: WLP 500
Yeast Starter: None
Batch Size (Gallons): 5.25
Original Gravity: 1.063
Final Gravity: 1.012
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 14 @ ~70
Tasting Notes: Delicious. Enough Said.

Ingredients
• 7 ½ lbs Pale Liquid Malt Extract
• ¾ lb Crystal 40 Malt
• ¼ lb Belgian Special B Malt
• 1 lb Belgian Dark Candi Sugar
• 1 ½ oz Fuggle Pellet Hops (Bittering)
• ½ oz Fuggle Pellet Hops (Aroma)
• 1 Vial of White Labs 500 Trappist Ale Yeast
• ¾ c Corn Sugar (Priming)

1. Fill brew pot with 2 – 3 gallons of cool water. Turn the heat on and bring the water to 160° F. Remove the brew pot from the heat and place specialty grain bag in the pot. Allow grains to steep for 30 minutes.
2. Remove specialty grains from the brew pot. Allow the grains to drain, avoid squeezing.
3. Add the malt extract to the water. Stir the extract until it is completely dissolved.
4. Place the brew pot back on the heat and bring the wort to a rolling boil.
5. Add 1 ½ oz of Fuggle Pellet Hops (Bittering) for 60 minutes.
6. Add 1 lb Belgian Dark Candi Sugar with 15 minutes left in boil (45 Minutes after adding the bittering hops).
7. Add ½ oz of Fuggle Pellet Hops (Aroma) with 5 minutes left in boil (55 minutes after adding the bittering hops).
8. After 60 minutes of boiling remove brew pot from heat and cool the wort in an ice bath in your sink.
9. Add 2 gallons of cool water to the primary fermenter.
10. Add wort to the primary fermenter.
11. Top of wort to just over 5 gallons with cool water.
12. Aerate the wort by stirring for 5 minutes.
13. Take Original Gravity reading and record it.
14. When wort is at or below 80° F pitch the yeast.
15. Seal the primary fermenter with lid (for buckets) then attach the airlock half filled with sanitizing solution.

Fermentation should be completed within 10-14 days.

16. Take and record Final Gravity.
17. Bring 16 oz of water to boil and add ¾ c Corn Sugar (Priming). Stir and simmer for 10 minutes.
18. Add the priming solution to the sanitized bottling bucket.
19. Siphon the beer out of the primary fermenter on to the priming solution.
20. Bottle the Beer!