Belgian Blue ;-)

Grain:
13.5 lb. Belgian Pils 2-Row
8 oz. Cara Munich
6 oz. Belgian Aromatic
2 1/2 oz. Chocolate Malt
4 oz. Special B

Single Infusion Mash:
155 degrees for 90 min.
Sparge at 170 degrees

Boil:
6 gal beginning volume and we should boil off a half gallon or so
90 min. boil
Add 1 lb. Amber Belgian candi sugar
1/2 oz. Irish moss added at 60 min.

Hops:
60 min:
1 oz. Hallertauer (4.4% AA)
30 min:
0.25 oz. Hallertauer (4.4% AA)
15 min:
0.25 oz. Hallertauer (4.4% AA)
knockout:
0.5 oz. Hallertauer (4.4% AA)

Yeast:
1 Day starter of White Labs "Trappist Ale" yeast (WLP500) will be pitched into one carboy with 5.5 gallons of wort.

Predicted Original Specific Gravity:
1.073

Notes:
1/22/07 Tasts great. Spicy, malty and complex. Plum and cherry on the finish. I can't wait to try this next to the real thing.