Recipe Type: All Grain
Yeast: Wyeast #1762
Yeast Starter: YES
Batch Size (Gallons): 5
Original Gravity: 1.080
Final Gravity: 1.012
IBU: 28.0
Boiling Time (Minutes): 60
Color: 18.6 SRM
Primary Fermentation (# of Days & Temp): 10 days @ 65-70
Secondary Fermentation (# of Days & Temp): 20 days @65-70

I actually got this recipe a couple years ago on a different forum, which will remain nameless I tweaked it some to account for my tastes, and here it is:



Ingredients:
Grain & Sugars
10.00 LB Pils 2-Row Bel 2.0SRM 70.4%
1.5 LB Caramunich 40 SRM 10.6%
.5 LB Flaked Maize 1.0 SRM 3.5%
.5 LB Special B Malt 100.0SRM 3.5%
.25 LB Carafa I 337 SRM 1.4%
1.5 LB Candi Sugar Clear .5 SRM 10.6%


Hops
1.5 Oz Styrian Goldings 4.2% 60 mins 21.1 IBU
.65 Oz Hallertauer Hersbrucker 3.5% 30 Mins 6.0 IBU
.35 Oz Hallertauer Hersbrucker 3.5% 5mins .8 IBU


Other
.33 Oz Coriander Seed 5mins

Yeast
Wyeast Belgian Abbey II #1762

Mash

Protein Rest 140F for 30 mins
Saccharification 154F for 60 mins
Mash out 168F for 10 mins