*Strong Golden Ale*
2oz of Belgian pale, German crystal and Oats warmed to 150 degrese and held for 45 min.
Added 3lbs of Wheat, light and x-light DME.
Brought to a boil and added 1oz Magnum whole hops.
Full 1 hr boil with 2oz Saaz whole hops and 1tsp Irish moss for the last 20 min.
Used Wyeast 1388 Belgian Abby.
Page maintained by Scott Graham. Last updated November 18, 2004.