Brew Day, Friday, March 9, 2012

5 gallons

My first brew using Belgian yeast.

16.50 lbs. Canada Malt
2 lbs. corn sugar
8 ozs. Aromatic malt
80 g Hallertauer ( 60 min )
Wyeast Belgian Abbey Ale II

O.G. - 1.060
F.G. - 1.012
% - 6.4
BU - 34
SRM - 6.4

FTBS

Comments

4 Dog Brewery said…
One of the best beers I ever brewed. Wyeast Abbey Ale II was super clean. No Belgian banana, sour or all that other Belgian flavours were absent from this beer. I hate sour beers or anything even like that.
September 15, 2013 at 8:30 AM
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