I'd really like to do a clone of this....using teh googelz netted me several contradictory recipes for it, including a couple from here...

I'm wondering has anyone actually brewed a clone of it?

Has anyone brewed any of these recipes?

Here's the ones I've found...Starting with the 2 from here.

17 Lb's Belgian Pilsner malt, 1/2 lb. crystal 20 L., 4 oz. Cara-Vienna, 4 oz. Aromatic. 1 Lb. Belgian light candi sugar, 1 oz. Brewers Gold @ 5 AAU (60 min), 1 oz. Styrian Golding with 1/2 tsp.Crushed Coriander(15 min.) 1/2 oz. Styrian Golding with 1/2 tsp.Crushed Coriander @ 1 tsp Sweet orange peel (10 min), White Labs WLP500 Trappist Yeast, Prime with 1-1/4 Cup wheat DME.

Best mashed @ 152 Degrees for appoxx. 90 min. Depending on your efficiency you should have a 10/10-1/2 Alcolhol."

And 2 from beertools forum...11 lbs. Plain Extra-Light DME

1½ lbs. Belgian Clear Candi Sugar

8 oz. Crystal Malt 20°L

4 oz. Belgian Cara-Vienne Malt

4 oz. Belgian Aromatic Malt

1 oz. Brewers Gold 60 minutes

1 oz. Styrian Goldings 15 minutes

½ oz. Styrian Goldings 5 minutes

½ tsp. ground coriander 15 minutes

½ tsp. ground coriander 5 minutes

1 tsp. Sweet orange peel 5 minutes

1 tsp. Irish moss 15 minutes

1 pkg. Wyeast 3787 Trappist high gravity yeast

Steep specialty grains for 30 minutes @ 150°F.

Keep fermentation around 68-70°F.

Prime with 1½ cup wheat DME.

The finished volume is: 6 gallons

Technical file for Piraat 9%:

9 % alcohol by volume, 18.5° Plato

Amber colored beer with secondary fermentation in the bottle or in the keg.

Shelf life: at least 2 years after bottling date.

OG: 1.096

FG: 1.024

SRM: ~11

IBU: 9

ABV: 9.3%

5 lbs. German 2-row Pils

5 lbs. German Vienna info

.5 lbs. Weyermann CaraHell® i

.25 lbs. Belgian Aromatic

.25 lbs. Acidulated Malt

2 lbs. Corn Flaked

.25 lbs. Light Brown Sugar info

1 oz. Santiam (Pellets, 5.8 %AA) boiled 60 min. info

1 oz. Spalt Spalter (Pellets, 4.7 %AA) boiled 1 min. info

1/4 teaspoons Powdered irish Moss (not included in calculations)

Yeast : WYeast 3787 Trappist High Gravity

Single infusion mash at 145-149 until converted. COncoction to raise to 167 mash out. Mash out at 169 F through direct heat.

90 minute boil.

Dark brown sugar is Panela Piloncillo added at 60 minutes with hops.

1 g. powdered grains of paradise .

12 g. crushed Morrocan coriander at knock-out.

35 g. Vallencia Orange zest at knock out (~4 oranges).

7 g. powdered chamomile flowers.

2 quarts of water added at end of boil to bring volume up to 5.25 gal. 1 qt yeast starter added to bring up to 5.5 gal.

The first and last ones seem the most promising...at least they hit the ABV dead on...14 lbs. Belgian Pils

.25 lbs. Acidulated Malt

1 lbs. Midwest Wheat Malt

1.5 lbs. Honey info

.75 lbs. Corn Flaked info

.5 oz. Cascade (Whole, 5.50 %AA) boiled 0 min.

2 oz. Liberty (Whole, 4.1 %AA) boiled 90 min.

1 oz. Cascade (Whole, 5.50 %AA) boiled 15 min.

1/2 ounces Corriander, ground (not included in calculations)

1 ounces Sweet Orange zest, fresh (not included in calculations)

Yeast : WYeast 3787 Trappist High Gravity

Spring water.

MASH: Dough-in with 1 gal. of water at room temp. Add 4 gal. @ 142 to raise and rest @ 122-127 for 15 min. Decoct 50% (~8 qt. wet grains + liquid to fill spaces) of mash to raise temp to 150-152 for 45 mins. Decoct 40% (~6 qt. wet grains + liquid to fill spaces) to raise temp to 168 for 10 minutes. Sparge with 5 gal. water at 168.

DECOCTIONS: Raise decoction to 160-162F for 20 minute rest. Then bring to boil for 10 minutes

BOIL: Boil for 90 mins. Add Orange Blossom honey at knock-out. Force cool with heat exchange/tap water.

Aerate for 60 minutes. Pitch yeast (2 punch-packs)@ 70 F.

Bottle prime with 4 oz. of dextrose boiled in 8 oz. water. Innoculate with 1 packet of Lalvin ec 1118 Champagne yeast to activate yeast.

1 tsp. powdered Irish Moss (2 g.) , 1 tsp yeast nutrients (3 g.), corriander for 15 minutes and orange peel for last 5 minutes of boil.

Ferment at 75F

Secondary at 65F for 7 days

Cold condition at 45 degrees for 2 weeks.

I can't figure out where the distinctive apple-ness might come from..Is it from the WYeast 3787 Trappist High Gravity which 3 of them use?

Suggestions, Ideas, practical experience anyone?