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This Amber Belgian Ale balances complex phenolic aromas from White Labs Abbey Ale Yeast with a warm melanoidin character contributed by American Honey Malt.


9.0 lbs - Pale Ale Malt - Mash Grain
2.0 lbs - American Honey Malt - Mash Grain
1.0 oz - Cascade Hops (7.0% AAU) - 60 minute boil
0.25 oz - Cascade Hops (7.0% AAU) - 20 minute boil
0.25 oz - Sterling Hops (6.0% AAU0 - 1 minute boil
2 packs - WLP530 Abbey Ale Yeast (plus 1/4 pack for bottle conditioning)


Mash crushed grains in 4 gallons of water at 153-155°F for 60 minutes
Sparge grain with 170°F water to obtain desired pre-boil kettle volume
Bring to boil
Add 1.0 oz Cascade hops
Boil 40 minutes
Add 0.25 oz Cascade hops
Boil for 19 minutes
Add 0.25 oz Sterling hops
Boil for 1 minute
Turn heat off and cool wort to 68°F
Transfer to fermenter
Pitch two packs of WLP530 Abbey Ale Yeast