500 g Rice Hulls (0,0 EBC) Adjunct
3400 g Wheat Malt, Bel (3,9 EBC) Grain
2400 g Pale Malt (2 Row) UK (5,9 EBC) Grain
100 g Vienna Malt (6,9 EBC) Grain
30.00 g Hallertauer Mittelfrueh [4,00 %] - Boil 60,0 min
24.00 g Hallertauer Mittelfrueh [4,00 %] - Boil 10,0 min
34.00 g Orange Peel, Sweet (Boil 10,0 mins)
Secondary Ingredients
2000 g Cherry (Secondary 7,0 days)
Mash Steps
Name Description
Step
Temperature
Step
Time
Protein Rest Add 12,02 l of water at 74,9 C 66,0 C 60 min
Saccharification Add 10,68 l of water at 89,5 C 76,0 C 15 min
Mash Out Add 8,01 l of water at 84,3 C 78,0 C 10 min
Wyeast Labs #3944
1 pakke
Gjæret på 20 grader i mørkt rom i 14 dager før flasking.