• 18.5 lbs Pilsner Malt (Dingemans)
• 1.75 lbs Munich Malt (Weyermann)
• 0.88 lbs Biscuit Malt (Dingemans)
• 0.88 lbs Aromatic Malt (Dingemans)
• 0.88 lbs CaraVienne Malt (Weyermann)
• 0.88 lbs Special B (Dingemans)
• 0.3 lbs Wheat Malt (Briess)

• 1.5 lbs Dark Belgian candi sugar syrup
• 0.88 lbs Table sugar

• 2 oz Tettnanger 5.1% AA (60 min)
• 1 oz Tettnanger 4.5% AA (60 min)

• WLP530 Belgian Abbey in a 2L starter w/stir plate

The key to a great ferment is lots of yeast and keeping the temperature around 64F initially, then ramping it up at the end of the week to 70 F. This reduces phenols in the final beer, but leaves that really nice fruit character produced by this yeast. Raising the temperature at the end ensures that this beer attenuates properly.