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 caramelised sugar or honey-like sweetness on the palate.
ABV Approx: 8%
Optimal Fermenting Temp: 20 – 25ºC
Makes: 10 L
Yeast: Belgian Abbey Yeast 10g
Brewing Sugar Required: 500g of Dextrose