(loosely based on lambic)

  • 12° Plato (1.048 SG)
  • 70% base malt (any type; probably Belgian Pilsner)
  • 12% malted wheat
  • 6% rolled oats
  • 6% spelt malt (substitute wheat if you can’t procure spelt)
  • 6% special aromatic (specifically Franco-Belges; substitute with Vienna or Light Munich)