OG: 12.8 °P
IBU: 19
Alc: 4.7 % ABV
Fermentables:
73.8 % Best pale malt, 6 EBC
5.2 % Best dark Munich malt, 25 EBC
5,2 % Thomas Fawcett crystal malt, 150 EBC
1.2 % Thomas Fawcett chocolate malt, 100 EBC
4.2 % Stangeland mølle flaked oats
10.4 % Lactose (in boil)
Hops:
Horizon to hit target IBU @ 60 min.
1.04 g/l Cascade @ whirlpool
Spices & flavorings:
0,2 g/l green cardamom pods, crushed @ whirlpool
0,2 g/l coriander seeds @ whirlpool
0,04 g/l cinnamon sticks @ whirlpool
0,08 dried limes, crushed @ whirlpool
Vanilla cookie flavoring to taste @ bottling
Yeast:
Wyeast 1728, fresh slurry
Mash:
67 °C, 45 min.
77 °C, 5 min.
Boil:
60 min.
Fermentation:
18 °C for 10-14 days.
Contains
gluten
lactose
GahrSmith > BeerSmith
Questions?
gahr@7fjellbryggeri.com
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her.