Pilsner Malt-Trappist

[Guzluka]

Massive fan of the trappist beers, particularly rochefort 8, recipe below:

Ingredients for 10 liters, 1.080 OG, 32 IBU, 70 EBC :
Maltbill % Amount
Pilsner malt (Belgian) 70.4 2375 g
Caramunich 120 EBC 11.1 375 grams
Carafa Spezial 800EBC (dehusked) 1.5 50 g
Special "B" 3.7 125 grams
Flaked Corn 3.7 125 grams
Dark Candysugar 9.6 325 grams

Hops (whole) & Spices Amount Boiltime
Styrian Goldings 4.2% 23 grams 75 min.
Hallertau Hersbrucker 3.5% 10 grams 30 min.
Hallertau Hersbrucker 3.5% 5 grams 5 min
Coreanderseed whole, freshly crushed 5 grams 5 min.

Problem is, it is an ag recipe which im not quite up to that grade yet. How would I device the above into an extract brew? Can I steep the grain? What would I replace pilsner malt with? Can the adjuncts be added to extract?

[RichardG]

You may find this useful for mashing specialist grains. It's a question I asked myself;

viewtopic.php?f=3&t=21890

I'm not sure how you'll get around the pilsner malt extract though. I can't see that it's available so you may have to use ordinary pale malt and see how it comes out. I'd be most interested though.

[Guzluka]

So what I understand from this is that can basically steep the ingredients and add the other ingredients in the boil apart from the pilsner? I was thinking of replacing the pilsner with a extra light spray malt? Have done some steeping which has turned out good but what is the difference?