Belgian small ale
1130g pilsner malt
112g cara-munich
Mash @70°C for 60 min.
Add 100g brown sugar halfway the boil
20g Hallertau for 60 min.
10g Saaz for 30 min.
Use the yeast from #59 (White Labs WLP530 Abbey Ale)
23L
OG: 3.3 brix (1.013)
FG: 2.5brix (1.009)
Racked: 9/7
Bottled: 22/ with 120g glucose
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