recipes gallor

Jeff, I did some research on this and it looks like the right Wyeast substitute for WLP510 is the Wyeast Belgian Ardennes yeast. Having used that in our first Pumpkin Ale (arguably better than the second, which did not use it), I think it'd make a great beer with this recipe.

theres so many .....but i think this looks good eh
I have to find a yeast sub for the white labs..\
Bastogne ale

1 Pkgs Bastogne Belgian Ale (White Labs #WLP510) [Starter 1100 ml] Yeast-Ale

2/26/2005 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 9.44 gal water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
8.00 lb Munich Malt - 20L (20.0 SRM) Grain
0.25 lb Special B Malt (180.0 SRM) Grain

2 min Mash Ingredients
Mash In: Add 22.81 qt of water at 172.7 F
45 min - Hold mash at 158.0 F for 45 min
-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 1.87 gal of 168.0 F water.
-- Batch Sparge Round 2: Sparge with 1.87 gal of 168.0 F water.
-- Add water to achieve boil volume of 7.00 gal
-- Estimated Pre-boil Gravity is: 1.072 SG with all grains/extracts added
Boil for 60 min Boil Ingredients
Boil Amount Item Type
60 min 1.00 oz Northern Brewer [8.50 %] (60 min) Hops
30 min 1.00 oz Northern Brewer [8.50 %] (30 min) Hops
5 min 1.00 oz Coriander Seed (Boil 5.0 min) Misc
5 min 1.00 oz Orange Peel, Sweet (Boil 5.0 min) Misc