Search Results for: Malt extract
standard breweries, with a licence of a monasterium, and must be called "abbey ales" or "abdijbier". the beer is full‐bodied, with sweet mouthfeel and estery aroma, and refermented in the bottle. ii. specifications og: – ° plato afg : – ° plato ebu : abv : – % color : – ebc iii. ingredients per hl; extract
yield: ± % malt * % kg / hl ale md % cara md % munich md % cara md % total: % kg white candy sirup up + % *md: stays for malts of dingemans hop: a mix of bitter, mouthfeel and aroma hops g / hl bitter: magnum, nugget, target, chinook....etc g mouthfeel – flavour: saaz, select, perle, tettnanger... etc...
http://www.dingemansmout.be/sites/dingemansmout.be/files/downloads/Belgian%20Style%20Abbey%20Trappist%20Dubbel%20Blond%20Dingemans%20recipe.pdf