Corsendonk Monk’s Brown Ale clone

(5 gallons/19 L, partial mash)
OG = 1.068  FG = 1.012 IBU = 23  SRM = 20  ABV = 7.5%

Ingredients:

4.25 lbs. (2 kg) pale malt
0.5 lb. (0.23 kg) dark caramel malt (90° L)
0.5 lb. (0.23 kg) Special B malt
0.5 lb. (0.23 g) kiln-coffee malt
5 lbs. (2.3 kg) amber dried malt extract
4 AAU Styrian Goldings hops (60 min.) (1.33 oz./38 g at 3% alpha acids)
4 AAU Saaz hops (30 min.) (1 oz./28 g at 4% alpha acids)
White Labs WLP530 (Abbey Ale) or Wyeast 1214 (Belgian Abbey Style Ale) or Fermentis BE-256 yeast
3/4 cup corn sugar (if priming)

Step by Step:

Heat 8 quarts (7.6 L) water to 163 °F (73 °C). Crush grains and add to a large grain bag. Submerge in the liquor, making sure the grains gets stirred enough that there are no dough balls. Hold mash at 152 °F (67 °C) for 90 minutes. Wash grains with 12 quarts (11 L) of 170 °F (88 °C) water. Add DME, stir well, bring to a boil. Add Styrian Goldings hops, boil 60 minutes. Add Saaz hops, boil 30 minutes. Remove from heat. Add to fermenter along with enough pre-boiled and chilled water to make up 5.25 gallons (20 L). Cool to 70 °F (21 °C), pitch yeast. Ferment at 68 °F (20 °C) for two weeks, rack to secondary and condition cool (50 °F/10 °C) for three to four weeks. Keg and force carbonate or prime with corn sugar, bottle and age three to four weeks at 45-50 °F (8-10 °C). Serve in a tall, fluted, stemmed glass.

All-grain option: Replace the DME with another 8.5 lbs. (3.9 kg) pale malt and 1 lb. (0.45 kg) medium caramel malt (60° L). Increase mash water to 16 quarts (15.1 L) and sparge water to 20 quarts (19 L). Mash time and temperatures will be the same. Proceed as above from boiling.

All-extract option: Omit pale malt. Steep caramel, Special B and kiln-coffee as above in 3 gallons (11 L) at 150 °F (66 °C) for 30 minutes. Remove grains. Increase DME to 7.25 lbs. (3.3 kg), and proceed as above from boiling.