Brewed in late May and bottled in mid June, this Abbey Ale began with 2-Row, Dark Munich and Cara-Aroma malted barleys, US Fuggle pellet and Northern Brewer leaf hops, and fermented with Mangrove Jack's Belgian Abbey dry yeast. Infusing it all in 12 gallons of Basalt town water in the brewpot, I landed at bottling and kegging time with 5-gallons bottled, and 4-1/2 gallons in two small kegs, of a 6.5% a.b.v. batch.
Cheers!
MT
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