OG: 25,5 °P
IBU: 50
ALC: 10 %
Malts:
87 % Best pale malt
7,2 % Best dark Munich malt, 25 EBC
5,8 % flaked oats
Hops:
Chinook, pellets, @ 60 min. to hit target IBU
Fruit:
4,25 g/l tamarind
Spices:
0,38 g/l cumin seed (ground) @ whirlpool
0,19 g/l coriander seed (ground)@ whirlpool
0,12 g/l ginger (dried powder)@ whirlpool
0,1 g/l wild thyme (dried)@ whirlpool
0,07 g/l chili flakes @ whirlpool
0,05 g/l raspberry leaves (dried) @ whirlpool
Other:
Whirlfloc, 15 min.
Servomyces, 15 min.
Yeast:
Fermentis Safale US-05, large pitch, rehydrate if using dry culture
Mash:
62 °C, 20 min.
66 °C, 20 min.
78 °C, 5 min.
Boil:
300 min.
Fermentation:
Pitch yeast at 18 °C and hold tor 2 days. Let free rise to 28 °C (yes, 28 °C) and hold until fermentation is complete.
Contains gluten
GahrSmith > BeerSmith
Questions?
gahr@7fjellbryggeri.com
Bruk av alkohol kan gi ulike skadevirkninger. Utfyllende informasjon finner du her.