Belgian Abbey Ale

Size: 5.16 gal
Efficiency: 75.0%
Attenuation:75.0%
Calories: 424.78 per 22 fl oz

Original Gravity: 1.069 (1.026 - 1.120)

Terminal Gravity: 1.017 (0.995 - 1.035)

Color: 12.1 (1.0 - 50.0)

Alcohol:6.85% (2.5% - 14.5%)
Bitterness: 40.38 (0.0 - 100.0)
Ingredients:
1.0 lbs American Munich
4 lbs American 2-row
1 oz American Black Patent (490L)
6.6 lbs Liquid Light Extract
1 oz Willamette (5.0%) - added during boil, boiled 60 min
0.5 oz Chinook (12.2%) - added during boil, boiled 60 min
1 oz Willamette (5.0%) - added during boil, boiled 0.15 min

1 ea White Labs WLP500 Trappist Ale

After buying the ingredients it shows that my ingredients are slightly different than what I wrote in the post below. I am using a Trappist Yeast (WLP500) and added a half ounce  of  Chinook only because it was leftovers from my previous batch. This did not affect the recipe hardly at all and needed to be used so I figured what the hell! Also replaced the 1oz of Chocolate Malt with leftover Black Patent.