Here's one I found by Googling "extract Ommegang abbey clone".
Looks about right. NB
: Ommegang use their own yeast strain which I've read was developed from Duvel. Dunno if WL or Wyeast sell it. You may have to culture.
Ommegang Abbey Ale Clone
1074 OG 1013 FG
22 IBU 27 SRM 7.8% ABV
5 lb. 9.6 oz. Pilsner malt
2.25 lb. aromatic malt
1 lb. 6.4 oz. crystal 20
2.25 lb. Briess Special Roast malt (50 Lovibond)
2.66 lb. Corn Sugar
6.25 AAU Styrian Goldings (60 min) (1.25 oz. of 5% alpha acids)
.33 oz. Styrian Goldings (0 min)
.25 oz. Curacao Orange Peel
.5 oz. Licorice root
Wyeast 1214 or cultured Ommegang yeast
Step mash with a 10 min. rest @ 113, 10 min @ 144, 15 min. @ 154 and 15 min. @ 162, and 5 min @ 169. Boil for 90 min, adding corn sugar at start of boil. Add orange peel and licorice for final 15 min of boil. Ferment at 76-84 (yes, that hot) Condition for 2 weeks at 28 degrees. Carbonate to 3 vols.
3.33 lbs. Weyermann Bavarian Pilsner LME (late addition)
1 lb. 2 oz. Pilsner malt
see AG recipe for remainder of ingredients starting with aromatic malt
Heat 10.5 qt. steeping water to 124. In a separate pot heat 7.9 qt. of rinse water to 170. Place crushed grains in a large steeping bag and submerge bag in your brewpot. Heat steeping water quickly to 144, stirring occasionally, then turn down heat and slowly raise temp to 169. It should take about 30 minutes to go from 144 to 169. Remove the grain bag and place in a colander over your brewpot. Rinse grains slowly and evenly with hot rinse water. Heat this "grain tea"-approximately 17.4 qts- to a boil.
Boil wort for 60 min, adding corn sugar at the beginning of the boil and hops at time indicated. (There is no DME in the recipe) Add LME, orange peel and licorice with 15 min. left in the boil. Cool wort and transfer to fermenter. Add water to make 5 gallons, aerate and pitch yeast. See the all grain recipe for fermentation and other remaining instructions.