I'll think of a better name.
How about
Souris D'église Belgian Blonde?
10 lbs. Belgian Pilsner
.5 lb. malted wheat
.5 lb. Dingemans aromatic
1 lb. beet sugar
Mash at 150 degrees.
90 minute boil
1.5 oz. Hallertau (4%AA) for 60 minutes
WLP540 Abbey IV Ale Yeast
http://www.whitelabs.com/beer/strains_wlp540.html
OG 1.068
FG 1.015
ABV 7.2
IBU 26
SRM 5
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