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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
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