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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