I believe the recipe in the BYO Clone issue is for the 60th anniversary version. It's close to the Xmas version, but lacks the spice level, which to my tastes is better.
We just moved and I don't have all my stuff yet or I'd post it. I believe it was written by Kris England, and is a reasonably close clone.
Michael
*edit* just found this with the Google:
St. Bernardus 12
OG=1.103
FG.=1.017
IBU=15
SRM=37
ABV.=11%
10#'s Pilsener malt
3.0 #'s Munich malt
1.0 #'s aromatic malt
0.5 #'s Carafa Special III malt
3.0 #'s Belgian candi syrup (Dark 2) (15 min)
3.5 AAU Wye Challenger hops
(60 min) (0.50 oz. 7% alpha acids)
1.3 AAU Styrian Goldings (20 min)
(0.25 oz. of 5% alpha acid)
Wyeast 3787 (Trappist High Gravity) yeast
Step by Step:
Mash with a 15 minute rest at 135 deg.F, a 35 minute rest at 145 deg F, and a 25 minute rest at 165 deg F, a 5 minutes at 172 deg F. Boil wort for 60 minutes, adding hops and sugars at times indicated in the ingredient list. Cool wort and aerate. Pitch yeast at 70 deg. F. Let fermentation temperature rise to around 83 deg F. Rack beer to secondary and condition for six to eight weeks at 50 deg. F. Carbonate to 3.0 - 3.5 volumes of CO2.
Note: This particular recipe is for their 60th anniversary edition, which is closer to their original recipe. Although probably not authentic, I find that using the debittered black malt will give you a much smoother product. Also, it's reported that St. Bernadus uses a different bottling strain than the fermentation strain so I find that using Westmalle's yeast gives me as good as I can get.