New Belgium Brewing Company: Abbey clone

(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.011
IBU = 20 SRM = 15 ABV = 7.4%

Abbey is one of the first beers brewed and released by New Belgium back in 1991. Since then it has been one of the brewery’s most award-winning beers. This Belgian-style dubbel is designed to represent the monastic beers of Belgium.

Ingredients
7.5 lb. (3.4 kg) 2-row pale malt
1.5 lbs. (0.68 kg) Munich malt (20 °L)
0.25 lb. (0.11 kg) CaraPils® malt
0.5 lb. (0.23 kg) crystal malt (80 °L)
3 oz. (85 g) chocolate malt
2 lbs. (0.91 kg) cane sugar (15 min.)
5 AAU Target hops (60 min.) (0.45 oz./13 g of 11% alpha acids)
1.3 AAU Willamette hops (10 min.) (0.25 oz./7.1 g of 5% alpha acids)
1.1 AAU Liberty hops (5 min.) (0.25 oz./7.1 g of 4.5% alpha acids)
Wyeast 1214 (Belgian Ale) or White Labs WLP500 (Trappist Ale) yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step
Crush your grains and mash at 150 °F (66 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect approximately 7 gallons (26.6 L) of wort. Boil for 90 minutes, adding hops and sugar at times indicated. After the boil is complete, cool, aerate, and pitch yeast. Ferment at 70 °F (21 °C). When final gravity is reached, bottle or keg as normal.

Extract with grains option:
Substitute the 2-row pale malt in the all-grain recipe with 1.5 lbs. (0.68 kg) Muntons light dried malt extract and 3.3 lb. (1.5 kg) Muntons light liquid malt extract. Steep grains in 3.5 qts. (3.3 L) of water at 150 °F (66 °C) for 45 minutes. Add water to make 3 gallons (11 L) of wort and bring to a boil. Stir in dried malt extract and boil for 60 minutes. Add liquid malt extract and sugar for final 15 minutes of the boil. Follow the remaining portion of the all-grain recipe.