STYLE: Belgian Strong Ale

OG RANGE: 1.062 – 1.075
FG RANGE: 1.016 – 1.019
IBU RANGE: 15 – 25
COLOR RANGE: 10 – 17

GRAINS
Gambrinus Pilsner Malt
Amount (lbs): 4.808054

US Munich 10L Malt
Amount (lbs): 0.453590

US Caramel Munich 60L Malt
Amount (lbs): 0.226795

US Aromatic Malt
Amount (lbs): 0.226795

Belgian Special B
Amount (lbs): 0.226795

Sugar – Dark Candi Syrup
Amount (lbs): 0.340192

Sugar – White Sugar/Sucrose
Amount (lbs): 0.226795

MASH
149/90 @ 90.000000 min

BOIL TIME: 90

HOPS
German Tettnang
Amount: 0.042525 @ 60
60 Min From End

YEAST
Wyeast 3787-Trappist High Gravity
Attenuation: 77.500000

PRIMARY TEMP (C): 17.777779

NOTES: Raise ferment temp to 68 over a course of one week.

Lager for 1 month at 45F when done fermenting.