7FJELL/TEMPEL BRYGGHUS – SUR, BESVIKEN OCH FØRBANNAD IMPERIAL INDIA GOSE

OG: 15.9 °P

IBU: 26

ALK: 7.1 %

Fermentables:

59.7 % Fuglsang pale malt, 7 EBC
20.2 % Best wheat malt, 4 EBC
20.2 % Best dark Munich malt, 20 EBC

Hops:

Horizon @ 60 min. to hit target IBU.
2.38 g/l Cascade @ whirlpool
4.76 g/l Cascade @ dry hop, day 7

Spices and seasoning:

0,52 g/l table salt @ 15 min.
0.48 g/l coriander seed @ 5 min.

Fruit:

19 g/l apricot purée @ whirlpool
19 g/l peach purée @ whirlpool
9.5 g/l pineapple purée @ whirlpool
4.75 g/l lychee purée @ whirlpool

Yeast:

Ferments Safale US-05, fresh slurry

Mash:

67 °C, 60 min.

Wort acidification:
Sweet wort boiled without hops for 15 minutes. Cooled to 40 °C and transferred back to mash tun.
Acidified with lactic acid to pH 4.8.

1 cl/l Biola added to sweet wort. Acidification until pH 3.6.
Bring to boil and proceed as per usual.

Boil:

60 min.

Fermentation:

18-23 °C, 10-14 days

Contains
GLUTEN

GahrSmith > BeerSmith

Questions?

gahr@7fjellbryggeri.com

Bruk av alkohol kan gi ulike skadevirkninger. Utfyllende informasjon finner du
her.