Pour De France
Recipe supplied by: Van Havig, Rock Bottom Brewery, Bethesda, MD
Extract version

Malt
9 lb Coopers Pale Malt Extract
0.5 lb Light Crystal Malt (15 L)
Hops
1.5 oz Tettnanger hops 60 min. boil
1 oz Tettnanger hops 30 min. boil
1 oz Hallertau hops, Finishing
Yeast
White Labs WLP500, Trappist Ale Yeast or WLP550, Belgian Ale Yeast

Prime bottles with corn sugar or for a twist use white candy sugar, 7.5 oz per 5 gallons. This beer will steadily improve in the bottle with aging.

Original gravity: 1.062

Belgian Wit
Recipe supplied by: Peter A'Hearn of Ballast Point Brewing Company, San Diego, CA
Extract version

Malt:
6.6 lb Coopers Wheat Malt Extract
Hops:
1.5 ounces Liberty (60 min)
0.5 ounces Liberty (90 min)
Spices:
0.25 ounces Curaco (last 5 min of boil)
0.25 ounces Orange Peel (last 5 min of boil)
0.25 ounces Coriander (last 5 min of boil)
Yeast:
WLP410 - Belgian Wit II Yeast

Belgian Strong Ale
Recipe supplied by: Skip Virgilio of Alesmith Brewing Company, San Diego, CA

Malt:
11.5 lbs Coopers Pale Malt Extract
0.5 lbs Dark Candy Sugar
Boil for 60 minutes
Hops:
0.75 ounces Styrain GOldings (4.2% AA)
Steep for 15 minutes at end of boil
0.5 ounces East Kent Goldings
0.5 ounces Coriander Seed
Yeast:
WLP500- Trappist Ale Yeast
Pitch directly into 5 gallons of 70 degree wort

Abbey Dubbel
Recipe supplied by: Tomme Arthur, Brewmaster at Pizza Port Brewing Company, Solana Beach, CA
All Grain version

Malt:
7 lb Dewolf Pilsen
1 lb Wheat Malt
0.8 lb Dewolf Aromatic
0.5 lb Dewolf Munich
0.4 lb Dewolf Caramunich
0.4 lb Gambrinus Honey Malt (subsitute - Dewolf Caraviene)
0.4 lb Dewolf Special B
0.4 Dewolf Biscuit
Hops:
0.33 ounces Styrian Goldings (90 min)
0.25 ounces Liberty (60 min)
1 lb Dark Belgian Candy
Yeast:
WLP500 - Trappist Ale Yeast

Saison
Recipe supplied by: Peter Licht, Coast Range Brewery, Gilroy, CA

>Malt
8.5 lb Pale Malt
1.5 lb Unmalted Wheat (available as Wheat Berry at nay healthfood store)
1 lb Munich Malt
>Hops
1 ounce Perle (60 min)
1.5 ounces East Kent Goldings (end of boil)
>Spices
0.25 ounces Sweet Orange Peel (last 5 min of boil)
0.25 ounces Cilantro (last 5 min of boil)
>Yeast
WLP565- Belgian Saison Yeast

Drunk Monk Belgian Trippel Ale
Recipe supplied by: Joseph Clarkson from Louisville, KY
Hop schedule came from "The Homebrewer's Recipe Guide" by Higgins, Kilgore and Hertlein
This recipe won third place in the Strong Ale category Kentucky State Fair Homebrewing competition
O.G. = 1.078

9 lbs Plain Light DME
2 lbs Clear Belgian Candi Sugar
2 oz Fuggles Hops
2 oz Saaz Hops
Trappist Ale Yeast (WLP500)
3/4 cup Dextrose

Culture the yeast in a two pint starter. One pint will be pitched on brewing day, and one pint will be used after the primary fermentation starts to subside.

Boil the malt, candi sugar, and Fuggles hops for 60 minutes. Add one ounce of the Saaz hops in the last 30 minutes of the boil, and the other ounce of the Saaz hops in the last 15 minutes of the boil. Cool wort to 75 degrees and pitch one pint of the starter.

When the fermentation starts to subside in about 10-14 days, pitch the second pint of the yeast starter. Ferment an additional seven days, or until fermentation subsides. Rack beer into the secondary fermenter.

Store beer in the secondary fermenter for five weeks. Bottle, using dextrose priming sugar. Age in the beer in the bottles for six months.