Looks like a Belgian Blonde is the best fit. Today trying WLP575 Belgian Ale Yeast Blend instead of Danstar Abbaye. Less attenuation, will have to up the LME by a half pound to get my desired 7%.
After reading up on the style, used Abbaye yeast and some table sugar with a tad of chalk. Mighty tasty. The yeast adds a nice woody fruity flavor I’m getting quite used to.
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