7 FJELL – BATCH #1000

DARK SAISON

OG: 20.4 °P
IBU: 29
Abc: 11.4 %

Fermentables:
69.7 % Fuglsang pilsnermalt, 3.4 EBC
3.8 % Best wheat malt, 4 EBC
3.8 % Best Munich malt dark, 20 EBC
3.8 % Weyermann Caramel rye malt, 175 EBC
3.8 % Bouwferm Special B, 300 EBC
7.6 % White sugar (in boil)
7.6 % Dark Candy Sugar, 200 EBC (in boil)

Hops:
Magnum, pellets, to hit target IBU @ 60 min
1.25 g/l Summit, pellets, @ whirlpool

Other:
0.25 g/l Coriander seeds @ 15 min.
0.25 g/l Ginger powder, dried, @ 15 min.
0.25 g/l Lime, dried, @ 15 min.
0.5 g/l Sumac @ 15 min.
0.25 g/l Szechuan pepper @ 15 min.
Whirlfloc @ 15 min.

Yeast:
Wyeast 3711 French Saison

Mash:
67 °C, 45 min., 77 °C, 5 min.

Boil:
60 min.

Fermentation:
Pitch @ 17 °C, ferment @ 25 °C, 14 days.

Contains gluten

GahrSmith > BeerSmith

Questions?

gahr@7fjellbryggeri.com

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