7 FJELL – TA DEG EN BOLLE

IMPERIAL COFFEE PASTRY STOUT

OG: 27 °P

IBU: 25

ALK: 11 %

Malts, grains and sugars:
74.3 % Fuglsang pale malt

5.4 % Best wheat malt, 4 EBC

3.6 % Best Münchner malt dark, 25 EBC

1.8 % Thomas Fawcett amber malt, 100 EBC

1.8 % Thomas Fawcett caramalt, 30 EBC

1.8 % Thomas Fawcett dark crystal malt, 300 EBC

1.8 % Weyermann Carafa Special II, 815 EBC

0.9 % Weyermann Carafa Special III, 1100 EBC

1.4 % Stangeland Mølle flaked oats

3.8 % Dark muscovado sugar (in boil)

3.8 % Lactose (in boil)

Hops:

Horizon @ 60 min. to hit target IBU

Other:

0,74 dl/l Bergen Kaffebrenneri Carlos Espresso Debut, added at bottling.

Stevia, added at bottling (to taste)

Essence of Cinnamon, added at canning (to taste)

Essence of Cardamom, added at canning (to taste)

Yeast:

Wyeast 1728, fresh slurry

Mash:

64 °C, 60 min.

77 °C, 5 min.

Boil:

60min.

Fermentation:

18-20 °C, 10-14 days

Contains gluten and lactose

GahrSmith > BeerSmith

Questions?

info@7fjellbryggeri.com

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