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.