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59. Belgian ale

Belgian ale

4100g pale malt
112g cara-munich
112g brown malt

Mash @70°C for 60 min.

Add 500g dark candi sugar at the start of boil
28g Styrian goldings for 60 min.
10g Hallertau for 60 min.
10g Saaz for 15 min.

White Labs WLP530 Abbey Ale
21L
OG: 12.8 brix (1.052)
FG: 7.7 brix (1.011)

Racked: 2/7
Bottled: 22/7
with 150g glucose

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