Trappist monkey ale

I won the ingredients at the monthly Foam Rangers meeting. It says trappist monk ale, and I have some trappist monk yeast as well. My first attempt

Brewer:	Mitch Peterson		Email:	mitch_peterson@sbcglobal.net
Beer:	Trappist monkey ale		Style:	Belgian Strong Ale
Type:	All grain		Size:	5 gallons
Color:	50 HCU (~22 SRM)		Bitterness:	35 IBU
OG:	1.080		FG:	1.014
Alcohol:	8.5% v/v (6.7% w/w)
Water:	Add 1 T gypsum to Houston city water for boil
Grain:	7 lb. Belgian pale 1 lb. Wheat malt 1 lb. Belgian Munich 8 oz. Belgian aromatic 6 oz. Belgian biscuit 1 lb. Belgian CaraMunich 9 oz. Belgian Special B
Mash:	85% efficiency
	I use ~ 1.5 q/# will mash in with 164° water I "srike" about 154. I use a little thermos cooler with a manifold at the bopttom. mashhold for approximately 3hours (due to large amount of grain. Seems to be largest recipe I can hold in this cooler/mash tun
Boil:	75 minutes	SG 1.061	6.5 gallons
	1 lb. Belgian candi sugar
	will add I moss as directed on package. I have a new hop bag to hold the laf hops and keep them out of the counter chiller.
Hops:	2 oz. Hallertauer Hersbrucker (5.2% AA, 60 min.) 1 oz. Fuggles (4.5% AA, 15 min.)
Yeast:	Used WLP500 yeast

Recipe posted 04/05/03.