Here's a recipe I put together about a month ago. The style is somewhere between a strong dubble and a triple. Overall I think this is a pretty good beer. It's very malty and has some traces of fruit. The main problem I encountered with this beer was poor head retention and it wasn't as complex as I'd like. The recipe and specs are below
Batch: 5 gallons
Boil: 3 Gallons
6 lbs gold malt extract
3 lbs light DME
1 lbs Belgium rock candy sugar
1 lbs Belgium soft candy sugar
1 oz saaz hops (60 min)
1 oz Fuggles (20 min)
1 oz saaz (8 min)
White labs Abby Ale yeast
Add gypsum and Irish moss as required
SPECS
OG: 1.093
FG: 1.023
IBU: 24
SRM: 16
I used 1 ¼ cup DME to carbonate, this resulted in a very smooth drink, but personally I would have liked more fizz. Also be sure to bottle condition for at least 3 weeks.
Next time I brew this beer I plan to drop the OG by decreasing the candy sugar, I'll incorporate some special B and maybe chocolate malt to the grain bill for better head (that's what she said) and complexity, bump up the IBUs just a tad, and I may also attempt to carbonate at a higher level.
If you want a more fruity brew, try using white labs Trappist ale yeast.
