See all grain brewing instructions

grain bill:

  • 8 1/2 lbs. belgian pilsner malt
  • 6 oz. vienna malt
  • 6 oz. munich malt
  • 1 lb. clear candi syrup

60 minute kettle additions:

  • 1/2 oz. cascade hop pellets
  • 1/2 oz. mt. hood hop pellets

15 minute kettle additions:

  • 1 tsp. irish moss

yeast:

  • WLP530 Abbey Ale Yeast

stats:

  • OG: 1.057
  • FG: 1.003
  • ABV: 6.5%

microbes: fermented for one week, then divided in five 1-gal batches:

  • variant #17a: none
  • variant #17b: WLP655 Belgian Sour Mix I
  • variant #17c: WLP650 Brett. Bruxellensis
  • variant #17d: WLP677 Lactobacillus
  • variant #17e: WLP650 and WLP677