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82. Belgian pale ale

3,8 kg Pale malt (Weyermann)
250g Munich II
170g CaraMunich

Mash in at 60°C, mash for 60 min at 67°
2ml lactic acid in mash (pH 5,7), 6 ml in sparge water

38g EKG (5,6%) for 60 min
14g Saaz (3,8%) for 40 min
14g Saaz for 15 min.
4g Klar urt for 10 min.

WLP500 Trappist Ale
OG: 10,2 brix (1.041)
FG: 5,1 brix (1.008)
24L
Bottled September 27 with 150g sugar.

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