A slightly different version of the Westvleteren 12 Clone (I hope.) If I was really going to clone it, I should have used a combination of Belgian Pils malt and Belgian 2-row but I went a different way.
IBU will be bigger than calculated because the candi sugar is added to the end of the boil, probably around 25IBU. OG should be around 1.083 or so before the addition of the sugars. Ferment as hot as possible. Ideally at 80F or higher to get the spicy cloves from the yeast.
90 minute boil with hops, adjuncts and nutrients as needed. Chill to 64F. Oxygenate slowly through 0.05 micron diffusion for 90 seconds (we’re after 9-10 ppm O2). Ramp primary from 64F to 78F through 7 days. At 1.014 rack off primary yeast to secondary and cool to 55F. Hold for 5 days until the FG of 1.013 is reached.