Recipe Type: All Grain
Yeast: WLP530
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.066
Final Gravity: 1.013
IBU: 22.9
Boiling Time (Minutes): 60
Color: 32.29
Primary Fermentation (# of Days & Temp): 2 weeks @ 65F
Secondary Fermentation (# of Days & Temp): 4 weeks @ 65F
Tasting Notes: Deep dark fruit, chocolate tones... Very much a Rochefort 10 clone

10 lbs Belgian Pilsner
2 lbs Belgian Caramunich®
1 lb Belgian Special B
.25 lbs Weyermann Carafa I®

0.75 oz Styrian Goldings (Pellets, 6.00 %AA) boiled 60 min.
0.5 oz Hallertau Hersbruck (Pellets, 4.50 %AA) boiled 20 min.
0.5 oz Hallertau Hersbruck (Pellets, 4.50 %AA) boiled 5 min.

1 lb Dark Candi Syrup

1 vial White Labs WLP530 Abbey Ale

Mashed 60 mins at 154.

Took 3rd place overall in Appalachian Brewing Co. 2009 Homebrew Contest.