I took this recipe from The Brewmasters Bible and the recipe is from the Boston Brewers Supply Company.
Ingrediant List

6 pounds light malt extract (Golds)

1 pound light dme

1 pound dark Belgian candi sugar

1 pound CaraMunich malt

4 oz biscuit malt

4 oz Special B malt

0.5 oz Saaz hop pellets (I used whole hops)

2 oz Hallertau hop pellets (I used whole hops)

1 tspn Irish Moss

Belgian Abbey yeast culture (I used White Labs pitchable tube)

3/4 cup priming sugar

The prep was very straight forward.  I brought 2 gal of water to just below boiling and added all of the malt to steep for 30 minutes.  The caramalt added a nice deep, reddish color to the wort.  After that I added the dme first, then the candi suger and then the malt extract.  I brought all of this to a boil and after 40 minutes added the bittering hops.  A miscalculation on my part left me with 1 oz of Hallertau hops and 1 oz of Saaz hops so I put in all of the Hallertau and 1/2 oz of the Saaz to begin with.  After the 40 minutes, I added 1 tspn of Irish moss and 15 minutes later added the 1/2 oz of Saaz hops for the final 5 minutes.  When done, I scooped out as much of the whole hops as I could and then added the wort into the fermenter bucket through a strainer.  The temp was about 75 deg so I took a gravity reading, 1.050 and then added the yeast and stirred up for a bit.