Rich and full malty sweetness on the palate yet finished moderately dry. Complex malt, alcohol and dried fruit flavours are balanced well with the malt.
ABV Approx: 7.8%
Optimal Fermenting Temp: 20 - 25ºC
Yeast: Belgian Abbey Yeast 10g
Brewing Sugar Required: 600g Pure Liquid Malt Extract or 500g Dextrose