Medium finish with a light to moderate malt sweetness. Dry with slight hints of alcohol in the aftertaste. Yeast is soft in character with tones of caramelized sugar or honey.
ABV Approx: 8%
Optimal Fermenting Temp: 20 - 25ºC
Makes: 10 L
Yeast: Belgian Abbey Yeast 10g
Brewing Sugar Required: 600g of Pure Liquid Malt Extract or 500g of Dextrose