7 FJELL – GAMLEHAUGEN

OG: 20.3 °P (1084)
FG: 4.8 °P (1019)
IBU: 54 (Noonan)

Fermentables:
81.8 % Best pale malt, 6 EBC
4.3 % Thomas Fawcett amber malt, 100 EBC
4.3 % Best dark crystal malt, 120 EBC
4.3 % Thomas Fawcett dark crystal malt, 300 EBC
1 % Thomas Fawcett chocolate malt, 1175 EBC
4.3 % Dark brown sugar, added to boil kettle

Hops:
Horizon @ 60 min. to hit target IBU
1.1 g/l East Kent Goldings @ 15 min.
1.1 g/l East Kent Goldings @ whirlpool

Yeast:
White Labs WLP007, fresh slurry. Pitch at least 20 mill cells/ml.

Mash:
63 °C, 20 min.
66 °C, 20 min.
78 °C, 5 min.

Boil.
90 min.

Fermentation:
19-21 °C for 10-14 days.

Contains gluten

GahrSmith > BeerSmith

Questions?
info@7fjellbryggeri.com

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