OG: 18 °P
IBU: 19
Alc: 7 % ABV
Fermentables:
82 % Best pale malt, 6 EBC
3.6 % Best dark Munich malt, 25 EBC
3.6 % Thomas Fawcett crystal malt, 150 EBC
0.9 % Thomas Fawcett chocolate malt, 100 EBC
2.9 % Stangeland mølle flaked oats
7.1 % Lactose (in boil)
Hops:
Horizon to hit target IBU @ 60 min.
1.04 g/l Cascade @ whirlpool
Spices & flavorings:
0.23 g/l cardamom powder @ whirlpool
0.23 g/l cinnamon sticks @ whirlpool
0,23 g/l coriander seeds @ whirlpool
0.23 g/l ginger powder @ whirlpool
Vanilla cookie, chocolate and coconut flavoring to taste @ bottling
Yeast:
Wyeast 1728, fresh slurry
Mash:
67 °C, 60 min.
Boil:
60 min.
Fermentation:
18 °C for 10-14 days.
Contains
gluten
lactose
GahrSmith > BeerSmith
Questions?
gahr@7fjellbryggeri.com
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