Light to moderate malt sweetness but finishes medium – dry to dry with some alcohol becoming evident in the aftertaste. Soft yeast character with some lightly caramleised sugar or honey-like sweetness on the palate.
- ABV Approx: 8%
- IBU: 22–28
- Optimal Fermenting Temp: 20 – 25ºC
- Makes: 10 L
- Yeast: Belgian Abbey Yeast 10g
- Brewing Sugar Required: 500g of Dextrose