7 FJELL – EIFFELTÅRNET RYE STOUT

 

OG: 18,9 °P

FG: 5,5 °P

IBU: 40

330 ml

7,5% ABV.

 

Malts:
78.8 % pale malt, 6 EBC

3.9 % Munich malt, 25 EBC

3.9 % Thomas Fawcett amber malt, 100 EBC

3.9 % Thomas Fawcett crystal rye, 190 EBC

3.9 % Thomas Fawcett dark crystal malt, 190 EBC

1.8 % chocolate malt, 1175 EBC

3.9 % roasted barley, 1400 EBC

 

Hops:

Horizon @ 60 min. to hit target IBU

1.47 g/l Centennial @ 15 min.

1.47g/l Centennial @ whirlpool

 

Yeast:

WYEAST 1728

 

Mash:

60 min. @ 64 °C

 

Boil:

60 min.

 

Fermentation:

18-20 °C for 10-14 days

 

Contains Gluten

GahrSmith > BeerSmith

Questions?

gahr@7fjellbryggeri.com

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