Rich and full malty sweetness on the palate yet finished moderately dry. Complex malt, alcohol and dried fruit flavours are balanced well with the malt.
ABV Approx: 7.8%
IBU: 18-24
Optimal Fermenting Temp: 20 - 25ºC
Makes:10 L
Yeast: Belgian Abbey Yeast 10g
Brewing Sugar Required: 600g Pure Liquid Malt Extract or 500g Dextrose
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