7 FJELL - RUNDEMANEN RYE STOUT


14,8 °P
30 IBU
330 ml
5,7% ABV.

OG: 1060 (14,8 °P)
FG: 1016 (4,1 °P)
IBU: 30 (Noonan)

Malts:
64.2 % pale malt, 6 EBC
3.7 % Munich malt, 25 EBC
13.8 % Thomas Fawcett rye malt, 10 EBC
3.7 % Thomas Fawcett amber malt, 100 EBC
3.7 % Thomas Fawcett crystal rye, 190 EBC
3.7 % Thomas Fawcett dark crystal malt, 190 EBC
2.8 % chocolate malt, 1175 EBC
4.6 % roasted barley, 1400 EBC

Hops:
Horizon @ 60 min. to hit target IBU
0.76 g/l Centennial @ 15 min.
0.76 g/l Centennial @ whirlpool

Yeast

White Labs WLP007, fresh slurry

Mash:
15 min. @ 52 °C
20 min. @ 64 °C
20 min. @ 72 °C
5 min. @ 77 °C

Boil:
90 min.

Fermentation:
18-20 °C for 10-14 days

Contains gluten

GahrSmith > BeerSmith

Questions?

gahr@7fjellbryggeri.com

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