Gives toasty, biscuity, nutty malt flavours followed by an orange and pear like sweetness in the aftertaste.
ABV Approx: 9%
IBU: 22-28
Optimal Fermenting Temp: 20 - 28ºC
Makes: 10 L
Yeast: Belgian Ale Yeast 10g
Brewing Sugar Required: 600g of Pure Liquid Malt Extract or 500g of Dextrose