Belgian Abbey Ale

10 gallons
O.G. 1.080

17# Belgian pilsner malt
5# German munich malt
1# Belgian special B malt

10 HBU Northern Brewer hops (boil 90 minutes)
3# Belgian amber candi sugar (boil 90 minutes)
2 oz. Styrian Goldings hops (boil 15 minutes)
1/4 oz. Northern Brewer hops (boil 3 minutes)
1/4 oz. Saaz hops (boil 3 minutes)

2 tsp. Irish Moss (boil 15 minutes)
2 Tbsp. Yeast Energizer
2 packages Wyeast 1762 Belgian Abbey II

Mash 90 minutes at 152F with 1.3 quart of water to each pound of grain. Sparge at 170F for 1 hour. Add first addition of hops after hot break and start 90 minute boil from there. Chill wort to 60F, add yeast and ferment at 65F. Transfer to glass carboys after 2 weeks. Age 2 months in kegs.