The word "abbey" in a beer name indicates the brewer's desire to brew like a trappist monk, and we're no different. Our abbey pale ale uses White Labs wlp500 yeast which, as legend would have it, is the same strain as that used by Chimay.
Jaggery is an unrefined sugar and its addition gives strength without body, thus enabling a 6% beer which is still drinkable. The jaggery should be chopped up and added during the boil. Any other type of sugar could be substituted.

Fermentable % of grist Weight
Pilsener Malt 80% 4220g
Munich Malt (Pale) 10% 530g
Jaggery 10% 530g
Hop Alpha Weight Time IBU
Hallertauer Mittlefruh 3.6% 60g 90 mins 22 IBU
Saaz 3.1% 40g 15 mins 6 IBU

Mash Time: 60 minutes
Mash Temp: 67C
Final Volume: 23 Litres
Original Gravity: 1.055
Final Gravity (est): 1.009
Alcohol Content: 6% ABV
Bitterness: 28 IBU
Colour: 22 EBC

Fermented with 1 vial of wlp500 trappist yeast