OG: 10,4 °P
IBU: 13
ALK: 4,7%
Fermentables:
80 % Best pilsner malt, 3 EBC
13,3 % Best wheat malt, 4 EBC
6,7 % Thomas Fawcett torrified wheat, 2,5 EBC
Hops:
Horizon @ 60 min. to hit target IBU.
1,14 g/l Hallertauer Mittelfrüh @ 5 min.
Fruit:
11,4 g/l mango purée, added hot-side during transfer to fermentation vessel.
11,4 g/l passion fruit purée, added hot-side during transfer to fermentation vessel.
Yeast:
Ferments Safale US-05, fresh slurry
Mash:
67 °C, 60 min.
Wort acidification:
Sweet wort boiled without hops for 15 minutes. Coolest 40 °C and transferred to mash tun.
Acidified with lactic acid to pH 4.8.
1 cl/l Biola added to sweet wort. Acidification until pH 3,4.
Bring to boil and proceed as per usual.
Boil:
90 min.
Fermentation:
18-23 °C, 10-14 days
Contains
GLUTEN and LACTOSE
GahrSmith > BeerSmith
Questions?
gahr@7fjellbryggeri.com
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her.