For 11 Gallons (41.64 L)
30.0 lb (13.6 kg) Belgian pils malt
0.75 lb (340 g) Special B malt
0.5 lb (227 g) wheat malt
4.0 oz (113 g) Carafa Special II
5.0 lb (2.3 kg) piloncillo (unrefined Mexican sugar)
1.75 oz (50 g) Magnum pellets, 12% a.a. (60 min)
1.0 oz (28 g) Styrian Golding pellets, 5.25% a.a. (15 min)
1.0 oz (28 g) Styrian Golding, 5.25% a.a. (1 min)
White Labs WLP 500 Trappist ale yeast (2400 mL starter)
1 tablet WhirlFloc (15 min)
Original Gravity: 1.091
Final Gravity: 1.022
ABV: 9.06%
IBU: 38
SRM: 13
Single infusion mash at 149° F (65° C) for 60 minutes. Add sugar to kettle during sparging to begin dissolving. Boil 90 minutes and chill to 68° F (20° C) for pitching. Aerate well. Hold at 68° F for 48 hours then let free-rise to 80° F (27° C) at a rate of 3 degrees per day.
Forced CO2 to carbonate (3 vol).