OG: 1.090
IBU: 22
Malts: Pilsner (Beligum) and Black/Dark (Belgium)
Adjuncts: Beet sugar, dark caramel syrup (should be 20% of all fermentables)
Hops: Target, Saaz
Yeast: St. Bernardus yeast, but probably original Westvletren
With this in mind I have adjusted my initial recipe to the following (click to enlarge):

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