= Ingredients =
Malt
 * 8 lbs Belgian pilsner (subbed from AG recipe)
 * 8oz (226g) US 80L Crystal Malt
 * 6oz (170 g) German Munich Malt
 * 4oz (113 g) US Victory Malt
 * 3oz (85 g) Belgian Biscuit Malt
 
Hops
 * 1/3 oz (8g) Yakima Magnum 15% AA (5 HBU) (bittering hop) @ 60 minutes
 * 1/2 oz (14 g) German Hallertau Hersbrucker (flavor hop) @ 15 mins [after research, looks like the Hallertauer at FLHS will suffice]
 * 1/4 oz (7g) Willamette (aroma hop) @ 5 mins

Yeast
 * 1st choice: Wyeast 1762 Belgian Abbey II
 * 2nd choice: Wyeast 1388 Belgian Strong Ale

Mash
 * 149 for 90 mins
 * 1.25 qts/lb

Style: American Amber Ale

Equipment: 8 gal pot with 5 gal Igloo cooler

Enter these ingredients into BrewTarget. If you have done this correctly, you should have the following numbers:

 * OG 1.050
 * FG 1.013
 * SRM 9
 * IBU 21.6