For Starters

This beer is based on one of the rarest beers in the world, brewed in the Belgian town Malle solely for consumption by the reverent Cistercian brothers. This ale is not served or sold to the public. Made only from pilsner malt, hops, and yeast, the complexity that results from these simple ingredients is staggering: perfumey floral hops, ripe pear fruit, sour apple, spicy cloves, candied citrus and a slight biscuit character on the drying finish ... a monks’ session beer.

Grist:
9lbs Belgian Pilsner malt

Hops:
1oz Tradition 60min
.5oz Saaz 60min
.5oz Saaz 10 min

Yeast:
Wyeast #3787 Trappist High Gravity

The yeastcake for this beer will also provide the starter for #10 in December, a traditional Trappist Ale to be cellared for one or more years. (Of course there will be test bottles too:))

Mashed in 4.3 gallons of 158 degree water, no mash out, target 147
Sparged with 3.5 gallons 185 degree water
Boil time was 75 minute to adjust for volume

Target OG 1.047
Actual OG 1.049

Update: I mashed this beer very low and the result is a very dry, highly drinkable Belgian single with hints of clove and pronounced fruitiness from the yeast. Bottle date was 12/8, brew date for #10 was 12/9.