7FJELL – VARG VEUM BAYER

OG: 13,5 °P

IBU: 24 (Noonan)

ALC: 5,5 %

Fermentables:

99 % Best dark Munich malt, 25 EBC
1 % Weyermann Carafa Special 2, 1175 EBC
1 % Weyermann Carafa Special 2, 1175 EBC

Hops:

Horizon, pellets, @ 60 min. to hit target IBU

1,14 g/l Hallertauer Mittelfrüh, pellets, @ 5 min.

Other:

Whirlfloc, 15 min.

yeast nutrient, 15 min.

Yeast:

W-34/70, fresh slurry

Mash:

66 °C, 60 min.

Boil:

90 min.

Fermentation:

12 °C, 7 days
15 °C, 7 days diacetyl rest
1 °C, 28 days

Contains
gluten

GahrSmith > BeerSmith

Questions?

gahr@7fjellbryggeri.com

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