Trappist style beer forumlated to appear deceptively dark while exhibiting the dramatic fruit and malt flavors expected from a Belgian Dubbel.

Ingredients

10 lbs - Pale Ale Malt
1 lb - Caramel Malt 120L
.5 lb - Wheat Malt, White
.5 lb - Blackprinz® Malt
.25 lb - Carapils® Malt
1 lb - Sugar
1.5 oz - Saaz Hops (5% AA) - Boil 60 minutes
.5 oz - Spalt Hops (4.5% AA) - Boil 15 minutes
.5 oz - Coriander - Boil 1 minute
.5 oz - Saaz Hops (5% AA) - Dry hop
.5 oz - Spalt Hops (4.5% AA) - Dry hop
2 vials - WLP540 Abbey IV Yeast
1 capsule - Servomyces Yeast nutrient - Boil 10 minutes

Directions

Mash grains at 154-158ºF for 45 minutes
Heat to 170ºF
Lauter
Boil with bittering hops for 45 minutes
Add second hop addition
Boil 14 minutes
Add Coriander, boil 1 minute
Cool to 70ºF and oxygenate wort
Pitch 1 vial WLP540 Abbey IV Yeast