Yeast inactive

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http://www.learntobrew.com/instructions/

md % cara md % total: % kg white candy sirup up + % *md: stays for malts of dingemans hop: a mix of bitter, mouthfeel and aroma hops g / hl bitter: magnum, nugget, target, chinook....etc g mouthfeel – flavour: saaz, select, perle, tettnanger... etc g aroma: hallertau mittelfruh(hm), styrian...etc g yeast

: belgian abbey ale yeast laageind tel. : fax. : b‐ stabroek – belgië tel. : e‐mail : mouterij dingemans nv iv. brewing process programmed infusion process; ph ' at °c ' at °c ' at °c; sparging at °c boiling: min; first hop: min; second: min; third: min. white candy syrup: min. whirlpool or centrifuge...

http://www.dingemansmout.be/sites/dingemansmout.be/files/downloads/Belgian%20Style%20Abbey%20Trappist%20Dubbel%20Blond%20Dingemans%20recipe.pdf