About to open bottles of this brew, and wonder what I should call it and what kind of beer I should say it is.
Ordered the patersbier extract kit (sans yeast) - so it’s got 0.5 lb carapils crushed grain, 6 lbs pilsen LME, and 1 oz each of Saaz and German tradition (I added the extra 0.5 oz of GT at 5 min left). Then at flameout I added 1.5 lbs brown sugar. I fermented it on Wyeast 1469 Yorkshire (smack pack).
So, it started as a Belgian abbey session, but was dosed with a good bit of brown sugar, and fermented by English yeast. What kind of beer can/should I say this is? What kind of names might be appropriate?