BELGIAN-STYLE TABLE BEER
This table beer is a light, citrusy, zippy, and sessionable ale. It was brewed with aromatic, terpene-rich szechuan peppercorns and white peppercorns, as well as Mandarin peels, and was fermented on crushed coriander and mandarin juice using a yeast strain originating from a famous Trappist monastery in Belgium. Aromas of citrus fruit, clove, and bubblegum mingle perfectly with a light, spritzy, and dry body.

INGREDIENTS - 10 GAL.

8.5lbs Pilsner Malt

2.75lbs Wheat Malt

2.75lbs Flaked Wheat

2.75lbs Flaked Rye

1oz Nugget - Boil 30min

2oz Mandarin Bavaria - Whirlpool

2 Mandarin Peel - Whirlpool

0.2oz Szechuan Peppercorn - Whirlpool

0.2oz White Pepper - Whirlpool

2oz Coriander - Primary Fermentation

2oz Mandarin Juice - Conditioning

1pkg Wy1214 Belgian Abbey Ale

FERMENTATION

22°C

MASH STEPS.

Mash: 66°C, 60 minutes

Alcohol Content: 4.0 ABV

Bitterness: 14 IBU