Fermentables
4 kg. Pale Ale malt EBC 5,5 – 7,5
1500 gr. Cara-hell EBC 20 – 30
550 gr. Cara Munich EBC 80 – 100
200 gr. Cara Aroma EBC 300 – 400
Mash for 30 min. at 50°C and 90 min. up to 65°C

Hops
Styrian Golding 3,6% 60 gr. 60 min.
Styrian Golding 3,6% 20 gr. 15 min.
Styrian Golding 3,6% 20 gr. 5 min.
Fermentation
Yeast: Wyeast 1762 Belgian Abbey
Temperature: 20°C
OG: 1.044
Volume: 23L
Saturday September 4th
Racked to another fermenter

FG: 1.005
Temperature: 22°C
September 25
Racked to another fermenter (FG: 1.000) and added 500g Muntons Dark Spraymalt (EBC 10%; OG: 1.010).

October 16
Bottled with 200g corn sugar. Temp. 18°C and FG: 1.008.