7 lbs Light Malt Extract

1 lb Special 'B'

1/2 lb Crystal Malt 120L

1/2 lb Munich Malt

1 oz Northern Brewers Hops 7 HBUs (Boiling)

1 oz Saaz Hops (Flavor) 15 min

Wyeast 1214 Belgian Abbey Ale

3/4 cup Corn Sugar(for bottling)
or
1 1/4 cup Dry malt extract

Add cracked Special 'B', Crystal, and Munich Malt to 1 1/2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract then bring to a boil again. Add 1 oz Northern Brewer Hops. Boil for 45 mins. Add 1 oz of Saaz Hops and boil for 15 mins. Sparge the hops with cold water then add the wort to the fermenter with cold water to make 5 gals. Add yeast when the temp reaches 70?. Ferment at 65? for 5 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary, then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.